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.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, the press formability is improved because after two to three hours enzymes are released, they break down the pectins of berry skin and pulp. The taste of white grape mash is dependent on the quality of grapes used. Wineries that specialize in complex and storable white wines, often work with maceration.
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.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, the press formability is improved because after two to three hours enzymes are released, they break down the pectins of berry skin and pulp. The taste of white grape mash is dependent on the quality of grapes used. Wineries that specialize in complex and storable white wines, often work with maceration.
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.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
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