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.
The dead yeast sinks slowly to the ground. Sometimes it happens spontaneously or controlled by the cellar master in the course of secondary or malolactic fermentation. It is known as malolactic fermentation because certain lactic acid bacteria convert the malic acid in wine to milder lactic acid. White wines from cool growing regions contain more malic acid. Acid can generate a lively and refreshing taste sensation in white wines.
The young wine is stored for three to six months in stainless steel tanks, casks or rarely in glass and plastic containers. During this time, they ferment less, so floating particles of yeast are not dropped. The salts of tartaric acid (cream of tartar) are deposited at this time onto the floor and walls of containers.
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.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
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.
Sulfurization increases shelf life. The major difference for white wine is the order of operation. The mash is, if necessary, enriched with sugar and fermented. This is because almost all of the nutrients in skins of grapes. These are dissolved by the alcohol formed from the red fruit peel.
The dead yeast sinks slowly to the ground. Sometimes it happens spontaneously or controlled by the cellar master in the course of secondary or malolactic fermentation. It is known as malolactic fermentation because certain lactic acid bacteria convert the malic acid in wine to milder lactic acid. White wines from cool growing regions contain more malic acid. Acid can generate a lively and refreshing taste sensation in white wines.
The young wine is stored for three to six months in stainless steel tanks, casks or rarely in glass and plastic containers. During this time, they ferment less, so floating particles of yeast are not dropped. The salts of tartaric acid (cream of tartar) are deposited at this time onto the floor and walls of containers.
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.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
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.
Sulfurization increases shelf life. The major difference for white wine is the order of operation. The mash is, if necessary, enriched with sugar and fermented. This is because almost all of the nutrients in skins of grapes. These are dissolved by the alcohol formed from the red fruit peel.
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