1- Reception
2- Crushing
3- Fermentation
4- Pressing
5- Barrel maturation
6- Bottle maturation
7- Market
MAKING RED WINE
a) Reception and stalking
For red winemaking the grapes stems are removed through a process called stalking. Since the colour is extracted through maceration, the presence of any vegetable element would add unpleasant herbal flavors and aromas to the wine, as well as affecting its acid content and diminishing its alcohol content.
b) Crushing and tumultuous fermentation
Sulphur dioxide is added to the paste produced from the crushing to select the type of microbes that are required during fermentation. In addition, the sulphur dioxide contributes to the colour extraction process, helping to dissolve the colour in the wine. The must is then sent to a tank where the process of fermentation begins at a constant temperature that should never exceed 30º C. During fermentation, the action of the yeasts causes the sugars to be converted into alcohol and to give off carbon dioxide. Meanwhile, the colouring agents from the skin dissolve into the liquid.
The carbon given off during fermentation pushes the skins upwards, where they form a layer called a cap. This cap is mixed back into the fermenting must by pumps to activate the extraction of colour in a process called pumping over. The skins are also stirred periodically in an operation called cap immersion.
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