Wine is one of the best drinks one can consume whether on a date, in office or at home. There are different types of wines worldwide but some people may not understand the process of wine making supplies. There are stages involved before the final product which is the wine is processed. To get to that high-quality merchandise, these procedures are followed by manufacturers.
It is made of grapes. When the grapes are ready, they are harvested in large numbers. Harvesting them is a big deal as they determine the type of wine you will have at the end. When they are picked earlier, the wines produced are of higher acidity, low percentage of alcohol and more green flavors. It can also make it bitterer. Picking them later in the season, they produce high-quality wines with low acidity and high alcohol content.
For those grapes harvested past the requirement stage undergo artificial acidity to get rid of the flaccid taste. Some are added water to decrease the alcohol volumes in wines that are already complete. The ABV level in most wines stand at 13.5% and addition of water proves why. The quality of grapes can also be affected by the weather. If the climate change abruptly especially when they are almost being harvested causes bad vintage.
Winemakers commonly use the word maceration time and cold soaking. Cold soaking is the process that takes place before there is alcohol in the mix. By keeping grapes cold, their musts become colder and yeast starts fermenting. This process is carried out to extract color and fruit flavors from the skin avoiding the bitter tannin.
The stage which follows is fermenting that change the resultant fruit flavors and the color to wine. The temperature for fermentation ranges between 26 to37 Celsius as yeast metabolize to extract alcohol. Usage of warmer fermentations is experienced in the making of red wines. For rose and white wines, cold and cooler fermentations are experienced.
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.
The next stage is the oak aging which does more than just adding the vanilla taste to a wine. It increases the exposure of this product to oxygen as it ages. Oxygen minimizes tanning helping the drink reach its optimal fruitiness. Most wines are then packaged in bottles and sealed with corks. The interesting thing about the corks used as wine closures is that they let in certain amount of oxygen.
The older it gets the better. There are many more ways of making this drink such as sorting tables, grape crushing and others. But the one above is the commonly used process and most recommended. That is the process that the wine you are enjoying today undergoes before bottling and automation then supplied to consumers. This certainly is one method that one can try if given the right appliances.
It is made of grapes. When the grapes are ready, they are harvested in large numbers. Harvesting them is a big deal as they determine the type of wine you will have at the end. When they are picked earlier, the wines produced are of higher acidity, low percentage of alcohol and more green flavors. It can also make it bitterer. Picking them later in the season, they produce high-quality wines with low acidity and high alcohol content.
For those grapes harvested past the requirement stage undergo artificial acidity to get rid of the flaccid taste. Some are added water to decrease the alcohol volumes in wines that are already complete. The ABV level in most wines stand at 13.5% and addition of water proves why. The quality of grapes can also be affected by the weather. If the climate change abruptly especially when they are almost being harvested causes bad vintage.
Winemakers commonly use the word maceration time and cold soaking. Cold soaking is the process that takes place before there is alcohol in the mix. By keeping grapes cold, their musts become colder and yeast starts fermenting. This process is carried out to extract color and fruit flavors from the skin avoiding the bitter tannin.
The stage which follows is fermenting that change the resultant fruit flavors and the color to wine. The temperature for fermentation ranges between 26 to37 Celsius as yeast metabolize to extract alcohol. Usage of warmer fermentations is experienced in the making of red wines. For rose and white wines, cold and cooler fermentations are experienced.
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.
The next stage is the oak aging which does more than just adding the vanilla taste to a wine. It increases the exposure of this product to oxygen as it ages. Oxygen minimizes tanning helping the drink reach its optimal fruitiness. Most wines are then packaged in bottles and sealed with corks. The interesting thing about the corks used as wine closures is that they let in certain amount of oxygen.
The older it gets the better. There are many more ways of making this drink such as sorting tables, grape crushing and others. But the one above is the commonly used process and most recommended. That is the process that the wine you are enjoying today undergoes before bottling and automation then supplied to consumers. This certainly is one method that one can try if given the right appliances.
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