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Konu: Red Winemaking
31.07.2012, 15:02 #1Üyelik tarihi: 11.07.2012 Son online zamanı: 25.08.2019
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: Red Winemaking : Docx : Furkan DEMIRGUL
2-)Mechanical harvest treatments
4-)Controlling alcoholic fermentation
6-)Running off and pressing
8-)Automated red winemaking methods
Red wine is macerated wine. The extraction of solids from grape clusters (specially from skins, seeds and possibility stems) escort by the alcoholic fermentation of the juice. In conventional red winemaking, extraction of grape solids is by means of maceration, which be during must fermantation and maceration, such as thermovinification.
The localization of red pigment only in skins, at least in the principal varieties, permits a slightly with color or white wine to be made from the colorless juice obtanied from delicate pressing of red grapes. Wines for the elaboration of champagne are a good example.The designation blanc de blanc was created to separate white wines denved from white varieties and those from red. Finally, varietal nature is not enough for characterizing the origin of a red wine. Maceration intensity is prime importance.
Grape quality directly influences grape skin maceration quality in red winemaking. In fact the grape skin is more affected than juice by culvitation techniques. In the Bordeaux regio, anthocyanin and tanin concentrations in the same parcel can vary by as much as a factor of two, from one year to another, according to maturation conditions. Must acidity and sugar concentrations can be by %50 and %15. These numbers are not surprising, since the plant requires a lot of energy to synthesize anthocyanins. For this reason the northernmost vineyards produce only white wines.
Konu Sorumlu Yönetici tarafından (01.08.2012 Saat 13:40 ) değiştirilmiştir.