Among the best drinks that one can take is wine while out on a date, at home or in office. Wines are of different types and what most does not understand is the procedure of wine making supplies. Various stages are carried out so as to arrive to that final product which is a high-quality merchadise. There are different ways of making wine but the following is the most common.
Grapes are used in making this product. They are harvested in high numbers after they are ready. Harvesting them is a step handled carefully as grapes determine the type of wine that will come out of them. When harvested early, they produce a drink with high acids and a lesser alcohol percentage with multiple green flavors. The product is bitterer. Harvesting them at the right stage, they produce wines of high quality with less acids and high volume of alcohol.
Grapes that are harvested late require artificial acidity to remove the flabby taste. Some will have water added to them to minimize the alcohol content in completed wines. Most wines tend to have similar ABV levels which is mostly 13.5% and adding water could be the reason. Weather can also affect the quality of grapes. Sudden change of weather especially when nearing harvesting leads to bad vintage.
Commonly you will hear wine makers use the words cold soaking and maceration time. The process which occurs before alcohol comes in is what is called cold soaking. When grapes are kept cold, the musts get colder and fermentation of yeast begins. The reason for carrying out the process is extraction of color and the fruit flavors found in the skin keeping away from the bitter tannin.
The next stage is fermentation which changes the resulting fruits flavors and color into drink. Fermentation temperature gets as high as 26-37 Celsius as the yeast metabolize to produce alcohol. For the red wines, warmer fermentations are used. Cold and cooler fermentations are practiced on white and the rose wines.
The next phase is the drawing out tannin in huge amounts is Pump Over process. Commonly, it is recognized as wine sprinkling that offers moderate extraction and sometimes forceful stirring the tanks being used for ferment ting. Punch Downs is a fragile method of stirring the drink. This procedure is carried out by hand to prevent oxygen getting into the drink.
Oak aging is another procedure that the product goes through and there is more than just adding the taste of vanilla in it. As the drink ages, at this stage it is exposed to more oxygen. Oxygen reduces tanning that helps the drink achieve the optimal fruitiness. The wine is then packed in bottles and sealed using corks. These corks used in sealing the drink let in some amount of oxygen.
Wine gets better as it ages. There are various procedures used to make different types like; sorting tables, crushing of the grapes and more. The above procedure is popularly used and is the best. The product you are taking today goes through this process before being packed and supplied to you the consumer.
Grapes are used in making this product. They are harvested in high numbers after they are ready. Harvesting them is a step handled carefully as grapes determine the type of wine that will come out of them. When harvested early, they produce a drink with high acids and a lesser alcohol percentage with multiple green flavors. The product is bitterer. Harvesting them at the right stage, they produce wines of high quality with less acids and high volume of alcohol.
Grapes that are harvested late require artificial acidity to remove the flabby taste. Some will have water added to them to minimize the alcohol content in completed wines. Most wines tend to have similar ABV levels which is mostly 13.5% and adding water could be the reason. Weather can also affect the quality of grapes. Sudden change of weather especially when nearing harvesting leads to bad vintage.
Commonly you will hear wine makers use the words cold soaking and maceration time. The process which occurs before alcohol comes in is what is called cold soaking. When grapes are kept cold, the musts get colder and fermentation of yeast begins. The reason for carrying out the process is extraction of color and the fruit flavors found in the skin keeping away from the bitter tannin.
The next stage is fermentation which changes the resulting fruits flavors and color into drink. Fermentation temperature gets as high as 26-37 Celsius as the yeast metabolize to produce alcohol. For the red wines, warmer fermentations are used. Cold and cooler fermentations are practiced on white and the rose wines.
The next phase is the drawing out tannin in huge amounts is Pump Over process. Commonly, it is recognized as wine sprinkling that offers moderate extraction and sometimes forceful stirring the tanks being used for ferment ting. Punch Downs is a fragile method of stirring the drink. This procedure is carried out by hand to prevent oxygen getting into the drink.
Oak aging is another procedure that the product goes through and there is more than just adding the taste of vanilla in it. As the drink ages, at this stage it is exposed to more oxygen. Oxygen reduces tanning that helps the drink achieve the optimal fruitiness. The wine is then packed in bottles and sealed using corks. These corks used in sealing the drink let in some amount of oxygen.
Wine gets better as it ages. There are various procedures used to make different types like; sorting tables, crushing of the grapes and more. The above procedure is popularly used and is the best. The product you are taking today goes through this process before being packed and supplied to you the consumer.
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