[Making red wines]
1993
Urban, A.
Making high quality red wine takes more effort than making white wines. Harvest fully ripe grapes and start processing immediately. Remove the tendrils since they contain bitter compounds and tannins that would make the wine worse-tasting. The traditional way of fermentation means fermentation before separating the must and the marc. Pressing follows fermentation. During fermentation the alcohol and the acids of the must dissolves colourants and aromas from the skin. An important step towards good quality is the matching of the mash and its innoculation with cultured yeast. Optimal temperature during fermentation is about 24-28 degrees C. Sometimes it is necessary to warm up the mash in order to start the fermentation rapidly. Colour and taste can be controlled by varying the time the mash is fermented. Separation of new wine is done in two steps: straining and pressing. The strained wine is finer and softer, the pressed one is darker and more harsh
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