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MAKING RED WINE
After harvesting, the grapes are picked, de-stemmed and crushed to release juice and pulp.
Alcoholic fermentation occurs through the natural process by which the yeast in the grape ages. This is done over 4-10 days and at 28-30 degrees Celsius.
The maceration process is where the tannic elements and the colour of the skin diffuse giving the wine its colour. New wines have only a short maceration time where as wines designed to improve with age needs several days to weeks of maceration to reach their full potential.
The next process is raking, where the wine is separated from the solids. In some cases the wine is pressed to extract more juices which cause richer tannin and stronger flavours.
Malolatic fermentation is where the malic acid changes into lactic acid and carbonic gas under the action of natural bacteria living in the wine.
Now, the wine making process is finished, however the wine itself is not. To age and improve the wine is clarified in oak casks, and then filtered ready to be bottled.
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