Wine Production
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Wine Production
Wine Production was first seen 6,000 years ago. But it wasn't until 1857 that Pasteur correctly described the science behind fermentation and Wine Production.
Red Wine Production
Red Wine Production can result in styles ranging from light Beaujolais to full-bodied Cabernet Sauvignon. Although the results are strikingly different, the process of production is very similar.
Destemming and Crushing Red Grapes
After harvest, red grapes are brought to the winery where special machines are used to destem and crush the fruit. The goal is to remove the stems which contain astringent tannins and to break the skins of the grapes without crushing the seeds. Like the stems, the seeds contain harsh, unwanted tannins.
Red Wine Alcoholic Fermentation
Red wines undergo alcoholic fermentation in contact with their grape skins, imparting pigments and tannins. After the fermentation containers are filled to about two-thirds and yeast is added, all of the elements are present for the process to begin.
Red Wine Malolactic Fermentation
In the vast majority of red wine production, malolactic fermentation is critical to control acidity levels and to develop flavors and aromas. Different types of lactic acid bacteria create energy by changing tarter malic acid to smoother lactic acid.
White Wine Production
In White Wine Production, white grapes are pressed as soon as possible to minimize contact with the skins. The tannins imparted by these skins would overpower the more delicate flavors and aromas of white wine.
Barrel Aging White Wine
Although most white wines are not aged in oak barrels, certain varietals have an affinity for this process. Chardonnay and Pinot Blanc take particularly well to French oak. Barrels made in the traditional American style would overpower these wines.
Destemming and Crushing White Grapes
After harvest, some white grapes are destemmed and crushed before they are pressed. Many winemakers skip this step in order to minimize the extraction of harsh compounds from the skins, seeds and stems.
White Wine Alcoholic Fermentation
During a white wine's alcoholic fermentation, yeast converts sugar into alcohol and carbon dioxide. One byproduct of the process is heat. This needs to be controlled more effectively in white wine production than it does in red wine production.
White Wine Malolactic Fermentation
Malolactic fermentation converts tarter malic acid into smoother lactic acid. Not all white wines undergo this process. Naturally occurring bacteria cause malolactic fermentation.
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