There are about 400 compounds that affect the smell and taste of wine. If the must is fermented completely, you get dry wine. In the event that the fermentation is prematurely interrupted (proofing interruption), semi-dry or sweet wine is obtained (winery sanitation). At low temperatures, the fermentation may stall even by itself. This process can be quite easily controlled by opening a cellar door in cold weather.
The correct dosage of additives is of great importance for fermentation and aging and therefore crucial for the quality of wine. Ready developed wines should contain about 40 milligrams of sulfur dioxide per liter, but higher limits are allowed in certain grape varieties and production methods. Overdosing is not unproblematic, since strong sulfurized wines can lead to symptoms such as headache and stomach complaints. On the other hand, over-sulfurization results in a disturbing smell of sulfur note or in higher concentrations, it can directly affect the taste. In the latter case, the excessive sulfur content changes the flavor profile of wine.
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.
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
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.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
This is due to the tannins and flavors, the carriers of flavors; they are more responsive to other substances at higher temperatures, thus contributing to a stronger taste in wine. After the fermentation process, most wines achieve alcohol content by volume of 8-13 percent; there are exceptions, of variants reaching up to 17 percent alcohol. This can be produced by fermentation with certain yeast strains.
The correct dosage of additives is of great importance for fermentation and aging and therefore crucial for the quality of wine. Ready developed wines should contain about 40 milligrams of sulfur dioxide per liter, but higher limits are allowed in certain grape varieties and production methods. Overdosing is not unproblematic, since strong sulfurized wines can lead to symptoms such as headache and stomach complaints. On the other hand, over-sulfurization results in a disturbing smell of sulfur note or in higher concentrations, it can directly affect the taste. In the latter case, the excessive sulfur content changes the flavor profile of wine.
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.
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
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.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
This is due to the tannins and flavors, the carriers of flavors; they are more responsive to other substances at higher temperatures, thus contributing to a stronger taste in wine. After the fermentation process, most wines achieve alcohol content by volume of 8-13 percent; there are exceptions, of variants reaching up to 17 percent alcohol. This can be produced by fermentation with certain yeast strains.
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