Wine Menu :


Announcement


All Types of Flowers

Types of Flowers




It could be your advertisement

Red Wine Manufacture



It is considered more difficult to make red wine , rather than white wine . It is caused both manufacturing techniques, and a variety of received flavouring sensations. Therefore it is much more grades of red wine, than white.


For reception of a high-quality drink use fruits just collected, selected and reached to full ripeness. Them press and the received weight - a mash - is placed in corrosion-proof steel, concrete or wooden tubs for a fermentation, otherwise, by fermentations. During this process the yeast which is under a thin skin of fruits, will transform sugar to alcohol. And acids containing in berries define taste of wine and duration of his life. Fermentation process passes in some stages. Wine should be at temperature 18 - 35 °C if it is too high yeast ceases to work and taste of wine spoils. After the first stage of a fermentation which proceeds 15 - 20 days, receive three types of wine. The first, so-called leaking itself, is the wine, following itself if to open the tub crane, it contains the alcohol greatest quantity. The second type which «the first press» is called is the drink received after first wringing out of the rests in a tub, usually differs the big maintenance of tannins. By the subsequent pressing wines of the third grade having enough poor quality and usually used for manufacture of vinegar. For reception of a drink of certain taste and a fortress the first and second types mix in various parities and place in capacity on the second stage of a fermentation in which course of a bacterium transform the apple acids which are initially present at fruits of grapes, into the dairy. It gives fault ability to storage.


This method make wine now, and in olden time applied other way named carbonic meteration. Its purpose consisted in as much as possible to keep fruit aromas inherent in fruits and to lower the maintenance of tannins. Grapes did not press also the integral placed in a tub filled with carbonic gas at temperature 20 - 25 °C. The process of a fermentation lasting nearby 15 - 20 days in which result the fragrant drink of deep red colour containing the low interest of alcohol turned out began. This wine did not intend for storage, therefore it drank the young. In such a way made the well-known Beaujolais, Roussilon and Languedoc. Now, that wine could be stored, after a fermentation it is poured in capacity from stainless steel or in wooden, more often by oak flanks where it grows ripe some more weeks. Then a drink filter and spill in bottles. Some grades and leave in oak kegs, it gives fault certain smack and aroma.



Go back to Wine "Know How"


Go back to main page