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 mash is pressed, thus, the grape residues (pomace) of sweet grape juice, which must be separated. From about 115 kilograms of grapes to 100 liters of mash, it can, in turn gain about 65 to 85 liters. Today, pneumatic presses are used for white wine usually in which an air bag is inflated at the center of a press cylinder. A gentle pressing is important so that no bitters get into the wine. These would be released by crushing the seeds.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
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 mash is pressed, thus, the grape residues (pomace) of sweet grape juice, which must be separated. From about 115 kilograms of grapes to 100 liters of mash, it can, in turn gain about 65 to 85 liters. Today, pneumatic presses are used for white wine usually in which an air bag is inflated at the center of a press cylinder. A gentle pressing is important so that no bitters get into the wine. These would be released by crushing the seeds.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
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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