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Harvest of red wine grapes - the first step in making red wine is the grape harvest to be perfectly formed. You do not have to be harvested just at the right time in their life cycle, but also the right time of day to ensure the acids and sugars are all on the balance to the wine.
should include red grapes are ripe enough sugar to take into account and be able to aspire to the alcohol content can be achieved. They must also have the right balance of acids. Thismeans "hang time" on the vine until the grapes are the quality factors of the right are satisfied. The sugar content of 24 Brix at harvest for you about 12% alcohol.
Stemming and crushing - This step is the removal of red wine from grapes and crushed (but not print) so that the juice, the yeast in the fermentation suspension. This will also be suspended so that they can give the skins the wine color, while in the primary fermentation.
This stepSun behind red wine stems are manually by pressing the grapes on a grid with holes allow the grapes and juice to go through time. I Cola old boxes, plates and other means used to achieve this goal. (Depending on the type of wine, the stalks could be left for a taste of tannic acid or removed). This mixture is called a wine must and will sit in a fermentation vat.
You can "stomp" the grapes and the stalks areafter that - the old way. There are / stemmer crusher machines that can be purchased to grind if you have a lot of grapes. If you plan to adjust the acid content, this is the time to do so.
primary fermentation - the wine, the fermentation takes place in a stainless steel tank to the plastic box for quality food, glass, o. Vat in which the sugar in the grapes are transformed into alcohol by yeasts. The yeast should be used for some redWine. This fermentation process typically takes 3-4 weeks.
How long ago (and grape solids) allowed to sit, chose the flavor, color and tannins to wine. Too long and the wine is bitter, too short and that is fine. The temperature is very important at this stage - it will also affect the taste and color.
Punching down the Skins - Skin and other solids float upward with the progress of fermentation. Carbon dioxide is given by the fermentation processpushes them to the surface of the developing wine. The rising skins are called the "cap" and need to be pushed back down to stay in contact with the must. This should be done a couple of times a day. As you punch down the cap, you will notice that the wine is taking on more color from the contact with the skins.
End of Primary Fermentation(?) - The winemaker must decide if the must has fermented long enough. This will take a few days to a week. Much of this decision depends on how much color you want in your wine. In general, the wine is fermented completely in the moment. There was some 'residual sugar, which will go through another fermentation.
Remove Free Run and Press - At the end of primary fermentation, the must is put into the wine. The best quality wine is made from the juice of grapes. Many growers are unaware of them and keep them running for the best red wines. The rest of the dryer must (time-remaining)pressed.
Press squeezes the remaining juice from the must. If you make it too hard or often, you get the wine of low quality. You can store separately the pressure of the free-run or can be combined. This wine is pressed to take longer to become clear and ready for bottling.
Secondary fermentation - Fruit juice, buy wine, must settle after this ordeal and continue to ferment out all the sugar residue. During this time, the wine must be keptCarboys with fermentation locks.
Fermentation lock to keep out the oxygen of the wine, while the emission of carbon dioxide in the fermentation. Without them, the oxidation occurs and the wine is to indulge in vinegar or worse. In the absence of oxygen, the wine undergoes subtle changes that affect the taste of wine made.
Malolactic fermentation - many red wines need a non alcoholic fermentation to eliminate the acidity. This secondary fermentation isturn the tart malic acid (green apples) into softer lactic acid (milk). A special malolactic bacteria is added which allows malolactic fermentation to occur. This is done during the secondary fermentation. The wines are kept at about 72F during, or at least the end, the secondary fermentation in order to promote this activity. The yeast that has settled to the ground during the second fermentation also facilitates this process.
Rack and clarifications - Moving the wine from aPut in a new container extraction permits solids, and all that could cloud the wine to leave behind. This is the wine and prepare it for bottling. fermentation locks must be used at every tap, keep the wine from spoiling. Wine at least once, but more are needed to help clarify broken.
Cold stabilization - As a stage of aging and bottling wine in the filling, cooling them will be cold stabilized.This cold spell is the cream of tartar and continue to sell the wine to reduce the acidity. The wine is then racked by Weinstein in the next rack. I suggest you do so soon on the shelves and the aging process is making red wine.
Aging - The wine is for anywhere from 9 months to 2 1 / 2 years to give him the right amount stored in flavor. aging in oak barrels can be used, but are very expensive. Today, when making red wine in the house are oak chipsbe used. The amount of time that depends on your age wine in oak flavors that you want. At the end of the ripening time, you are ready to bottle.
Decanting, without filtering - At the end of maturation, it helps nothing that can be removed which the wine cloudy. Can) sparkalloid be performed with different fining agents (such as the use of filters, or both. This makes the wine crystal clear the construction and everything to prevent the formation of sediments during the bottleAging.
Filling - This is precisely so that the wine does not come in contact with air did. finest wines can be stored in bottles for several years before being drunk. But I suggest that a minimum of 6 months to fall to a year before drinking.
So there are stages in the production of red wine. Done correctly, you're a wine that you drink not only pleasure, but you are the envy of your friends and family.
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