The production of wine (also winemaking, vinification or winemaking) refers to the production of alcoholic drink from crushed grapes or grape musts. They can be distinguished by the partially different processes involved in white and red wine production (winery sanitation). White wine grapes are today processed in a largely reductive condition and fermented into white wine and expanded. Traditionally, the grapes are de-stemmed), that is, the berries are separated mechanically or by hand from their stem structure.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
The mash is pressed, thus, the grape residues (pomace) of sweet grape juice, which must be separated. From about 115 kilograms of grapes to 100 liters of mash, it can, in turn gain about 65 to 85 liters. Today, pneumatic presses are used for white wine usually in which an air bag is inflated at the center of a press cylinder. A gentle pressing is important so that no bitters get into the wine. These would be released by crushing the seeds.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
The grains were formerly infused with water and pressed again, thereby obtaining the so-called grains (grape wine), which is normally served as the house drink for workers and the family of the winemaker. Today, this method is prohibited in EU countries and many other countries through wine industry regulation.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
Then the berries are crushed in a mill so that a thick mixture of fruit pulp, grape seeds, skins and juice is produced (mash). The mash is left for a few hours to extract, among other flavor precursors, flavorings, phenols and other soluble substances from the berries in juice. During this stage, maceration substances are dissolved, affecting the taste and quality.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
The mash is pressed, thus, the grape residues (pomace) of sweet grape juice, which must be separated. From about 115 kilograms of grapes to 100 liters of mash, it can, in turn gain about 65 to 85 liters. Today, pneumatic presses are used for white wine usually in which an air bag is inflated at the center of a press cylinder. A gentle pressing is important so that no bitters get into the wine. These would be released by crushing the seeds.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
The grains were formerly infused with water and pressed again, thereby obtaining the so-called grains (grape wine), which is normally served as the house drink for workers and the family of the winemaker. Today, this method is prohibited in EU countries and many other countries through wine industry regulation.
The pulp is processed but to a lesser extent to marc or pomace brandy (Marc, Grappa). Since grains contain many minerals, vitamins and fiber, it is well suited as an animal feed. However, animal husbandry activities are not very common today in many wine regions. As a result, the grain is usually spent as a fertilizer in vineyards. In some areas, it is also added to bread dough. Pomace can be industrially dried and then used as a solid fuel in suitable equipment for energy conversion.
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