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 used in making this product. They are harvested in high numbers after they are ready. Harvesting them is a step handled carefully as grapes determine the type of wine that will come out of them. When harvested early, they produce a drink with high acids and a lesser alcohol percentage with multiple green flavors. The product is bitterer. Harvesting them at the right stage, they produce wines of high quality with less acids and high volume of alcohol.
Grapes collected past the required period undergo synthetic acidity to remove the flaccid flavor. Some will be added water so as to decrease alcohol volumes in the wine which is already complete. ABV level in various wines rest at 13.5% and adding up water explains why. The quality of grapes may also be altered by the weather conditions. If the weather changes unexpectedly when they are nearly harvesting will cause 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 phase following this is fermenting to change the ensuing fruit flavors and color to wine. The heat for fermentation varies around 26 to37 Celsius as the yeast metabolizes to take out alcohol. Usage of hotter fermentations is practiced in making of the red wines. Rose wines and the white ones, cooler fermentations are experienced.
Pump over is usually the next stage used to extract high amounts of tannin. Basically, some pumps over systems are referred to as wine sprinklers that offer a gentle extraction and at times aggressively stir the fermentation tanks. As for the Punch Downs, its a delicate way to stir it. This process is commonly done by hand to ensure no more oxygen gets into the wine.
Oak aging is the next procedure where wine passes through and at hand is more than just addition of flavor of vanilla in the drink. As it ages in this phase, it gets exposed to additional oxygen. Oxygen lessens tanning helping the product attain the most favorable fruitiness. It is packed in bottles and conserved by corks. The corks used for sealing it let in some oxygen and it continues to get better with time.
The older it gets the better. There are many more ways of making this drink such as sorting tables, grape crushing and others. But the one above is the commonly used process and most recommended. That is the process that the wine you are enjoying today undergoes before bottling and automation then supplied to consumers. This certainly is one method that one can try if given the right appliances.
Grapes are used in making this product. They are harvested in high numbers after they are ready. Harvesting them is a step handled carefully as grapes determine the type of wine that will come out of them. When harvested early, they produce a drink with high acids and a lesser alcohol percentage with multiple green flavors. The product is bitterer. Harvesting them at the right stage, they produce wines of high quality with less acids and high volume of alcohol.
Grapes collected past the required period undergo synthetic acidity to remove the flaccid flavor. Some will be added water so as to decrease alcohol volumes in the wine which is already complete. ABV level in various wines rest at 13.5% and adding up water explains why. The quality of grapes may also be altered by the weather conditions. If the weather changes unexpectedly when they are nearly harvesting will cause 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 phase following this is fermenting to change the ensuing fruit flavors and color to wine. The heat for fermentation varies around 26 to37 Celsius as the yeast metabolizes to take out alcohol. Usage of hotter fermentations is practiced in making of the red wines. Rose wines and the white ones, cooler fermentations are experienced.
Pump over is usually the next stage used to extract high amounts of tannin. Basically, some pumps over systems are referred to as wine sprinklers that offer a gentle extraction and at times aggressively stir the fermentation tanks. As for the Punch Downs, its a delicate way to stir it. This process is commonly done by hand to ensure no more oxygen gets into the wine.
Oak aging is the next procedure where wine passes through and at hand is more than just addition of flavor of vanilla in the drink. As it ages in this phase, it gets exposed to additional oxygen. Oxygen lessens tanning helping the product attain the most favorable fruitiness. It is packed in bottles and conserved by corks. The corks used for sealing it let in some oxygen and it continues to get better with time.
The older it gets the better. There are many more ways of making this drink such as sorting tables, grape crushing and others. But the one above is the commonly used process and most recommended. That is the process that the wine you are enjoying today undergoes before bottling and automation then supplied to consumers. This certainly is one method that one can try if given the right appliances.
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