Wine is one of the best drinks one can consume whether on a date, in office or at home. There are different types of wines worldwide but some people may not understand the process of wine making supplies. There are stages involved before the final product which is the wine is processed. To get to that high-quality merchandise, these procedures are followed by manufacturers.
Grapes are the main fruit used in making the drink. They will be harvested in large volumes when ready. Harvesting them involves handling them carefully as they determine the sort of wine to be gotten out of them. When they get harvested early, they produce wines containing high acids and with lesser alcohol fraction and numerous green flavors. It is also bitterer. Collecting them over the right stage will produce wines of good quality with low amount of acids and high alcohol content.
Grapes that are harvested late require artificial acidity to remove the flabby taste. Some will have water added to them to minimize the alcohol content in completed wines. Most wines tend to have similar ABV levels which is mostly 13.5% and adding water could be the reason. Weather can also affect the quality of grapes. Sudden change of weather especially when nearing harvesting leads to bad vintage.
Commonly you will hear wine makers use the words cold soaking and maceration time. The process which occurs before alcohol comes in is what is called cold soaking. When grapes are kept cold, the musts get colder and fermentation of yeast begins. The reason for carrying out the process is extraction of color and the fruit flavors found in the skin keeping away from the bitter tannin.
The next stage is fermentation which changes the resulting fruits flavors and color into drink. Fermentation temperature gets as high as 26-37 Celsius as the yeast metabolize to produce alcohol. For the red wines, warmer fermentations are used. Cold and cooler fermentations are practiced on white and the rose wines.
The next phase is the drawing out tannin in huge amounts is Pump Over process. Commonly, it is recognized as wine sprinkling that offers moderate extraction and sometimes forceful stirring the tanks being used for ferment ting. Punch Downs is a fragile method of stirring the drink. This procedure is carried out by hand to prevent oxygen getting into the drink.
The next stage is the oak aging which does more than just adding the vanilla taste to a wine. It increases the exposure of this product to oxygen as it ages. Oxygen minimizes tanning helping the drink reach its optimal fruitiness. Most wines are then packaged in bottles and sealed with corks. The interesting thing about the corks used as wine closures is that they let in certain amount of oxygen.
There are a range of procedures used in making different wines like; sorting tables, crushing the grapes and others. The above method is generally used and is considered the best. The wine one takes today goes through the procedures before packaging and supplying to the consumer.
Grapes are the main fruit used in making the drink. They will be harvested in large volumes when ready. Harvesting them involves handling them carefully as they determine the sort of wine to be gotten out of them. When they get harvested early, they produce wines containing high acids and with lesser alcohol fraction and numerous green flavors. It is also bitterer. Collecting them over the right stage will produce wines of good quality with low amount of acids and high alcohol content.
Grapes that are harvested late require artificial acidity to remove the flabby taste. Some will have water added to them to minimize the alcohol content in completed wines. Most wines tend to have similar ABV levels which is mostly 13.5% and adding water could be the reason. Weather can also affect the quality of grapes. Sudden change of weather especially when nearing harvesting leads to bad vintage.
Commonly you will hear wine makers use the words cold soaking and maceration time. The process which occurs before alcohol comes in is what is called cold soaking. When grapes are kept cold, the musts get colder and fermentation of yeast begins. The reason for carrying out the process is extraction of color and the fruit flavors found in the skin keeping away from the bitter tannin.
The next stage is fermentation which changes the resulting fruits flavors and color into drink. Fermentation temperature gets as high as 26-37 Celsius as the yeast metabolize to produce alcohol. For the red wines, warmer fermentations are used. Cold and cooler fermentations are practiced on white and the rose wines.
The next phase is the drawing out tannin in huge amounts is Pump Over process. Commonly, it is recognized as wine sprinkling that offers moderate extraction and sometimes forceful stirring the tanks being used for ferment ting. Punch Downs is a fragile method of stirring the drink. This procedure is carried out by hand to prevent oxygen getting into the drink.
The next stage is the oak aging which does more than just adding the vanilla taste to a wine. It increases the exposure of this product to oxygen as it ages. Oxygen minimizes tanning helping the drink reach its optimal fruitiness. Most wines are then packaged in bottles and sealed with corks. The interesting thing about the corks used as wine closures is that they let in certain amount of oxygen.
There are a range of procedures used in making different wines like; sorting tables, crushing the grapes and others. The above method is generally used and is considered the best. The wine one takes today goes through the procedures before packaging and supplying to the consumer.
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