Red wine is almost exclusively from red grapes the color from the skins.
First, the grape skins are removed with the choice of a crusher, which breaks with care. Depending on the type of wine made, and the amount of tannin, the stems or not at this stage are eliminated.
Then the skins from the crusher is transferred to a fermentation tank. Fermentation can take 4 weeks or more to take.The higher the temperature, extracted more color and tannins.
The production of soft whole red grapes are fermented in sealed barrels. carbon tax included in the armed forces, the faster the fermentation of grapes under pressure, and this process can take days, just as a fifth
A wine's color and tannin is partially through the length of time of the fermenting must is driven into contact with skin and seeds. If these are retained by a grid, which will be conducted inSurface and form a cap. If there is no mesh, hold the skins and seeds, then the bowl is emptied, so that the cap is broken and the color leeches out.
The weight of the composition of the grapes, just press the fermented juice of grapes, and then they are allowed to perform the drums Tio as free-run wine.
The majority of the rest goes into a press and pressed to produce a wine with high tannin. This can be added with the free-run wine to add texture to the mix.
WineVAT and print are mixed in tanks or barrels, where the second fermentation takes place.
"Fine Wine" is almost always at least one year in barrels, spends large or small. The wine is egg white, drag the yeast and other solids suspended in the wine down in front to be tortured, filtered and bottled sentenced to a fine.
Finally, the time spent in the bottle is important, but does not need wine. A complex (and expensive) bottle of red wine will almost certainly benefit fromBottle aging, white wine with body and high enough acid. Easy to drink wine for the immediate loss, color and freshness, if left too long.
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