Technology of production of Red wine
The skin of grapes and derived from it during fermentation tannins, pigments and aromatic substances are paramount in the creation of red wine. During the fermentation, and often after its completion, is the extraction of poly phenols. The art of creating red wine - to make this process efficient and on time to stop him. As for the white varieties, an important criterion for the maturity of red grapes is the level of sugar and acids in berries, as well as the quantity and quality of tannins in their skin and bones.
Aromatic substances accumulate and change as the fruit ripening. They appear brighter than in wines produced from grapes of early maturation in cold years, and in cold regions, as well as from late-ripening grapes in the hot regions.
Technologies:
1. Delivery, crushing the grapes, the separation of the ridges. Department ridges produce most of the fermentation of grapes on the “red mode”. Crush the grapes between the rotating shaft in such a way that only tore the skin, not smashing, neither she nor the stone - a very bitter and astringent that everyone knows who they bite.
Related posts:
- Theoretical Foundations of technology muscat wine
- The fermentation for production of alcoholic beverages
- Wine Colors
- Racking, Collage and filtration of wine …
- Red wine details