The wine that decodes claret makes way

A bottle of red wine from the grape picked, wine makes last bottle want to pass a lot of working procedure, each working procedure is having to vinous style and taste more or less influence, can increase you to be opposite probably to the understanding of brew process the fun of the red wine in comment on cup. Through sampling some red wine guesses its a few wine make technique, discover imperfect red wine, also can estimate measure appeared in which problem.

The sort of red wine is very much, the wine of different country, different area makes means can exist not little difference, the wine that talks about red wine integratedly so is made is a very wraparound introduction merely, basically be a few when red fermented glutinous rice makes basic link, concrete move is as follows:

One, the grape is collected

Mature grapy collects cent to be machinery and handiwork two kinds of forms, mechanization is picked can save power greatly, improve efficiency, caused a few grapy inevitably broken, suffer pollution and grape branches and leaves jumbly not clear phenomenon, the grape breed of a few pellicle, be like black than Nuo (PinotNoir) also do not suit mechanization to pluck. Very much high quality bishop uses grapy quality and balanced sex to assure brew, still be to collect labour of choose and employ persons to pluck, join choose measure artificially.

2, broken with go straightening

The purpose with broken grape is to release grape juice, the ability after because microzyme contacts grape juice,medium candy is divided can be started ferment process. Collect the grape that close to need to pass broken course, but whether to go straightening to want to inspect a condition and be decided, although can add vinous texture,the chemical composition inside is like the material such as Chan Ning, but the acerbity touch that also adds alcoholic drink and bitter feeling.

3, ferment with be contaminated

This is to make the crucial move that makes red wine, in principle says grape skin outer existing feral microzyme, they and grape juice contact started barmy process, place of business of most nevertheless wine or brewery ferment for control the style of process and finished product wine, choose in commercializing yeast to add grape juice and broken grapy mixture. Barmy is other condition, if ferment the sort of coal tub, ferment the control of temperature, ferment the accident of time having very big effect to the style of finished product wine and taste.

Be contaminated is the much phenol such as the pigment that shows grape skin place is contained, Chan Ning kind material and other active ingredient are released dissolve grape juice (wine) process, it is OK that a lot of compositions inside grape skin issue ability in the help of alcohol better land dissolves in grape juice, ferment so having auxiliary effect to be contaminated. Ferment the process needs ceaseless agitate or mixture fruit juice and peel, sedimentary, in order to achieve the goal of the active ingredient in sufficient and extractive peel.

4, extract juice

Ferment after finishing, want to undertake depart to bishop and wine broken bits. The bishop that relies on gravitational action to pour out of in the sheet below the case that does not get any extra pressure cries “ free fluid “ (Free-run) , the bishop that use pressure presses crush out to come is “ compress juice “ (Presswine) . Compress the method can be divided for machinery and handiwork two kinds. What compress to see at most by hand is “ basket type compresses “ (Basketpress) , because pressure compares gentleness, can adjust at any time, cost is low, the effect is good, still be used by place of many wine place of business.

5, the apple is acerbity, lactic acid ferments

Major red wine should pass malic acid, lactic acid ferments (Malolacticfermentation) , also Chang Jian calls MLF, decompose malic acid by lactobacillus for lactic acid, the biggest effect was to reduce acidity, because malic acid has two acerbity roots, and lactic acid has an acerbity root only. This process also brings wine a few otherer change, if added a few butter to bishop sweet and increased fruity mouthfeel to wait.

6, Chen Hua and clear

Ferment the bishop after finishing is not finished product wine, still need to make the chemical combination material inside wine sufficient through Chen Fang reaction, union and stability. The accident of container of Chen Fang vinous and time follows the character of wine and color change, high quality red wine passes oak barrel commonly age, average number the month differs to 2 years.

Bishop still needs to finish in Chen Fang process “ pour wine “ or “ on frame “ (Racking) measure, be about to the Qing Dynasty on the vinous of quiet period of time enters another container from inside a container partly, in the sedimentary interfuse bishop that this process avoided bishop bottom, make wine gets clarifying depurative.

The young suspension other people inside bishop still needs to pass special processing, namely “ clarify “ (Finiing) measure, the material such as the content of petty in suspension in the functional purify bishop of the adsorption that uses a few material and precipitation, protein and overmuch Chan Ning, in order to assure the characteristic with clear and bright bishop.

7, stability and filter

Stable (the use of Stabilization) technology is to be stability of the character after assuring bishop bottle, won‘t produce a series of muddy, unusual precipitation and metamorphism measure that implement. Vinous stability can be divided for biology and biochemistry two respects. The yeast that biology respect points to finished product wine is medium and bacterium microbial by purify, the acidity of bishop itself and alcohol composition are microbial growth depressor, before the 2 oxidation sulfur that uses in brew process and bishop bottle filtering is effectively control microbial existent method. Biochemical stability included to control the tartaric acid inside bishop (the content of Tartaricacid) , because tartaric acid can form crystallization when microtherm. The cold treatment method that reduces tartaric acid is called “ cold stability “ (Coldstabilization) . In addition, the transparent technology that mentions in front also can put in those who be stable vinous measure ‘s charge, .

Filter (Filtration) is through filtering bishop film mixes petty precipitation suspension grain purify. Filter size of velar thickness, aperture is differ. Bore diameter jumps over peccadillo filter more sufficient, bishop is clearer, but inside wine reach good part effectively also the loss is more. A few bishop are met to retain its characteristic and style avoid to filter painstakingly measure, use natural precipitation method merely, although cost bad news force, have particular microbial pollution risk, but produces finished product bender is more conspicuous, individualize.

8, inside bottle and bottle age

, kind the bishop after passing filter can appear on the market after direct bottle sold, nevertheless a lot of high grade red wine can be after bottle again hoard the put on sale after period of time, indicate namely “ inside bottle age “ (Bottleaging) , basically divide kind of case:

1. Disturb to vinous to resume bottle course, need a few brief weeks only commonly.

2. It is mature to make excellent high quality vintage continues perfect, differ 3 years for 1 ～ commonly.

For example the Grange red wine with famous Australia is bottle 3 years hind just throw on the market. Of course, this kind of excellent vintage still can be deposited after the sale old, tell from this kind of meaning, inside bottle age undertaking all the time.