There are about 400 compounds that affect the smell and taste of wine. If the must is fermented completely, you get dry wine. In the event that the fermentation is prematurely interrupted (proofing interruption), semi-dry or sweet wine is obtained (winery sanitation). At low temperatures, the fermentation may stall even by itself. This process can be quite easily controlled by opening a cellar door in cold weather.
The correct dosage of additives is of great importance for fermentation and aging and therefore crucial for the quality of wine. Ready developed wines should contain about 40 milligrams of sulfur dioxide per liter, but higher limits are allowed in certain grape varieties and production methods. Overdosing is not unproblematic, since strong sulfurized wines can lead to symptoms such as headache and stomach complaints. On the other hand, over-sulfurization results in a disturbing smell of sulfur note or in higher concentrations, it can directly affect the taste. In the latter case, the excessive sulfur content changes the flavor profile of wine.
The young wine is stored for three to six months in stainless steel tanks, casks or rarely in glass and plastic containers. During this time, they ferment less, so floating particles of yeast are not dropped. The salts of tartaric acid (cream of tartar) are deposited at this time onto the floor and walls of containers.
The young wine is indeed already drinkable, but additional decanting, filtration and other finishing operations are needed. Some strong white variants are stored in oak barrels for several years instead of a few months. The product acquires flavoring and coloring from the timber. An important role played by the barrel is dependent on how many times it has been in use. With new barrels, the wood tone is often very dominant, and the taste fades into the background. Old casks produce wine that sometimes seems musty and stale.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
This is due to the tannins and flavors, the carriers of flavors; they are more responsive to other substances at higher temperatures, thus contributing to a stronger taste in wine. After the fermentation process, most wines achieve alcohol content by volume of 8-13 percent; there are exceptions, of variants reaching up to 17 percent alcohol. This can be produced by fermentation with certain yeast strains.
The correct dosage of additives is of great importance for fermentation and aging and therefore crucial for the quality of wine. Ready developed wines should contain about 40 milligrams of sulfur dioxide per liter, but higher limits are allowed in certain grape varieties and production methods. Overdosing is not unproblematic, since strong sulfurized wines can lead to symptoms such as headache and stomach complaints. On the other hand, over-sulfurization results in a disturbing smell of sulfur note or in higher concentrations, it can directly affect the taste. In the latter case, the excessive sulfur content changes the flavor profile of wine.
The young wine is stored for three to six months in stainless steel tanks, casks or rarely in glass and plastic containers. During this time, they ferment less, so floating particles of yeast are not dropped. The salts of tartaric acid (cream of tartar) are deposited at this time onto the floor and walls of containers.
The young wine is indeed already drinkable, but additional decanting, filtration and other finishing operations are needed. Some strong white variants are stored in oak barrels for several years instead of a few months. The product acquires flavoring and coloring from the timber. An important role played by the barrel is dependent on how many times it has been in use. With new barrels, the wood tone is often very dominant, and the taste fades into the background. Old casks produce wine that sometimes seems musty and stale.
In recent years, a whole bunch pressing is used in many wineries, where maceration is omitted since the grapes are placed directly into the press. This gentle form of grape pressing decreases the extract content of must since fewer substances are dissolved from the berries. One benefit is that the must (pulp) has a high quality (less phenols with more acid and higher fruitiness).
Most wine producers want to prevent this and control the temperature of fermentation liquid to achieve a temperature controlled process.
Sterility and care during the manufacturing process has a great impact because it can minimize the content of microorganisms in finished wine from the outset and thus remains stable. Furthermore, the fruit acids contained in wine, such as malic acid as well as alcohol and tannins have antimicrobial activity.
This is due to the tannins and flavors, the carriers of flavors; they are more responsive to other substances at higher temperatures, thus contributing to a stronger taste in wine. After the fermentation process, most wines achieve alcohol content by volume of 8-13 percent; there are exceptions, of variants reaching up to 17 percent alcohol. This can be produced by fermentation with certain yeast strains.
