The production of wine (also winemaking, vinification or winemaking) refers to the production of alcoholic drink from crushed grapes or grape musts. They can be distinguished by the partially different processes involved in white and red wine production (winery sanitation). White wine grapes are today processed in a largely reductive condition and fermented into white wine and expanded. Traditionally, the grapes are de-stemmed), that is, the berries are separated mechanically or by hand from their stem structure.
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.
The fermentation takes place in sealed tube, drums, metal tanks or rectangular containers made of stainless steel. The main fermentation takes six to eight days. During this time, the sugar contained in must is converted to alcohol. The liquid is allowed to warm to 30 degrees Celsius. This has the consequence that the yeasts multiply rapidly fermenting the wine faster.
This depends on several factors. Wine should be protected from light in general at moderate temperatures in addition to oxidation with substantial exclusion of air. This can be done either in full bung barrels or in bottles. The later must be stored horizontally to keep the cork moist because desiccating corks becomes increasingly permeable to air over time.
The grains were formerly infused with water and pressed again, thereby obtaining the so-called grains (grape wine), which is normally served as the house drink for workers and the family of the winemaker. Today, this method is prohibited in EU countries and many other countries through wine industry regulation.
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.
The fermentation takes place in sealed tube, drums, metal tanks or rectangular containers made of stainless steel. The main fermentation takes six to eight days. During this time, the sugar contained in must is converted to alcohol. The liquid is allowed to warm to 30 degrees Celsius. This has the consequence that the yeasts multiply rapidly fermenting the wine faster.
This depends on several factors. Wine should be protected from light in general at moderate temperatures in addition to oxidation with substantial exclusion of air. This can be done either in full bung barrels or in bottles. The later must be stored horizontally to keep the cork moist because desiccating corks becomes increasingly permeable to air over time.
The grains were formerly infused with water and pressed again, thereby obtaining the so-called grains (grape wine), which is normally served as the house drink for workers and the family of the winemaker. Today, this method is prohibited in EU countries and many other countries through wine industry regulation.
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.
