The wine is the product of alcoholic fermentation, in the presence or absence of marc, which is made from yeast (found on the grape skin). The juice content nell’acino turns from liquid to liquid sugar alcohol by means of chemical reactions.

Wine is an ancient drink, perhaps a result of a case, that only with the passage of time has been improved through better and better winemaking techniques. It ‘s a product of man and nature, the latter by itself would produce only vinegar! Not only used as a beverage, but in many culinary preparations, which gives delicious aromas and flavors.
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If you focus on your guests, you do not pay attention to wine and then the order of the bottles is indifferent.

By cons, if you want to taste the wine it is damaged mouth in order! Especially avoid alcohol safe to drink. Whiskey and pastis you destroy the taste. Think of a dry white (still or sparkling) or a gamay wine : fresh “opens” the palace.

It will taste better if the wines are served dry before sweet and runny “(light or fresh) before expanded . In practice, this is a typical order: white stiff and lightweight gamay and pinot and chardonnay , then the other red .
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Title: Greek Wines – A Comprehensive Guide
Author: Geoff Adams
ISBN: 0954203305
Publisher: Winemaster Publishing

Geoff Adams is clearly a man possessed by the charms of Greek wines. His exhaustively well-informed book has just been published, and is aimed specifically at the UK market with comprehensive lists of UK stockists and importers of those wines currently available in this market. Greek winemaking has made huge strides in recent years, and many consumers have already discovered how good modern Greek wines can be through innovative retailers like Oddbins.
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Clean up the carboys, and if you can, let them drain upside down (rinse with water before using again).
Our container with the wine must be equipped with a float, is ideal for adding a small amount of oil winery (floating around) have obtained excellent protection from the air, otherwise the amount of oil to be used will be about 1 liter, and the effect will be identical. After about 15 days taste your wine, but if you want a council of all staff do not start drinking before Christmas: it needs to mature!

Now if all went well you will have the satisfaction of having created your wine! Look inside for a glass of glass not strictly, if your white wine will have a golden color amber is okay if you start to worry!
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Just close the lid, so that the gases produced during the fermentation can escape. The skins must be “drowned” (fulling) twice daily to prevent oxidize (become rancid altering darker and must) and also to slightly lower the temperature of the mass, which more than about 36 degrees, they might stop fermentation (it stops the activity of yeast that are the authors of the fermentation).

Now go to the drawing off: after one day, in the case of white grapes, about 5 days, in the case of black grapes.
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In this sense it is appropriate to ask for the best time for collection by the owner of the vineyard, as a resort ‘, such as planting of the vineyard, type of vine and climatic factors affecting the date of the vintage collection. Moreover, it is good that the process wine-making takes place in a ventilated place (during the fermentation develops carbon dioxide is harmful to health) and cool (high temperatures may render these efforts). In any event, your wine should always be clean, the wine should not take more air and strong odors should be avoided and large vibration.
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The juice is made primarily of water (70-80%), glucose, fructose and contains a large number of substances including the most important are tartaric acid, malic acid and citric acid. These acids cause the ‘ total acidity of the wine including usually between 4 and 8 grams per liter. Then there are pectins and tannins that will be analyzed later. The wine unlike wine, is made of a water-alcohol solution where alcohol is present in amounts ranging, generally between 80 and 140 milliliters of ethyl alcohol per liter (8 ° and 14 ° alcohol).

The wine contains about 600 substances (many of which are already present in the must), including as we have seen for the juice, the acids. These acids are divided into fixed acids (tartaric, malic, succinic, etc..) And those birds (which if you can distill the wine is boiling) such as acetic acid (if it is too high the amount of acetic acid there is a wine that is coming from becoming vinegar).

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I look at the genius of utilitarian: it is the degree of skill. Start with the pope in his childhood studying music, to devote 30 years – and get Mozart. Vbuhali a lot of time in the solution terribly difficult task, such as Fermat’s theorem (“lay unsubstantiated” more than 300 years) – and become Andrew Wiles. Little Andrew was first attempted to prove it when he was 10 years old. And since 33 years old, he began to devote all his time to the riddle. And seven years later, finally, it “clicked.” In the end, any problem can be represented as a bust of options to search for the ideal. Thomas Edison went through 6000 in search of a suitable material for the filament in the bulb. Elvis recorded 12 versions of the hit Shake Rattle and Roll, has not yet settled on a “correct”.

In many areas of human activity that is purely technical process of “brute force gems” can be greatly facilitated. But where the area of focus is life itself, little can be expedited.
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Every now and then Lady Luck comes calling. Take the case of Dick Sherwin, a multi-talented professional whose activities included publication of Wine World Magazine. On a business trip to San Francisco in 1968, he happened to buy an amateur winemaking kit. The wine he made from the kit, he confesses, was pretty terrible, but he had been bitten by the wine bug.
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Sulfur is used in winemaking for its antiseptic and antioxidant. It helps stabilize the wines. At high doses, the sulfur can affect the body and tends to harden the wine. For these reasons, the best winemakers today use only the minimum amount of sulfur to provide some stability to the wine without altering qualities. In the best wines, the levels of sulfur are generally small enough to no longer pose a problem.
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