(third class)
After treatments and corrections , the wort is pumped into tanks called fermenters , usually steel, in which, after the addition of selected yeast begins to ferment . At the same time also the fermentation begins maceration during which you are extracting polifenolich and substances (tannins, anthocyanins, and others) and aromatic concentrated in the skin and seeds.
managing the time of soaking may act differently on the extraction while preserving the elegance of the final product.
Short maceration (4-5 days) give wines, fresh fruit to be drunk young. From longer maceration that can last 20-30 days, wines are more rich in color, tannin and extract, for long aging. In general, however, red wines are made from the maceration of 10-15 days.
Many are still variables that affect the result of maceration: the type of fermenter used, the degree of maturity and health of the grapes, the temperatures in the fermentation is conducted.
The high fermentation temperature is another factor that increases the dissolution of the substances found in the skins, but not always maintain the quality of the wine. It 'then must reach a compromise, often around 25 ° -30 ° C to avoid damage to yeasts in fermentation and not to alter the organoleptic characteristics of wine.
During fermentation in the mass of red grape skins and seeds (pomace) rises to the surface due to carbon dioxide, forming the so-called cap that prevents good contact with the liquid.
And here we must make yet another decision that is soaked hat emerged or submerged?
The cap maceration showed, overwhelmingly, is to let the floating mass of skins to prevent it from drying operations such as punching and pumping over.
Fulling (ie rupture of the hat) : OA is mainly performed cooperation to break, sink and disperse hat. The operation is usually repeated several times, leading to an enrichment of oxygen in the wort and facilitating the solubilization of coloring matter. If the material is subjected to fermentation in small quantities, for fulling using your sticks (plunging), and fitted with heads of pins, measures to break down and press hat.
Currently there are nevertheless some fermented in stainless steel with a double wall, inside of which circulates a cooling solution that keeps the cold surface of the walls, while the mechanical agitation breaks the hat of marc and favors lowering the temperature of the must
Replacements : wine-making practice that consists in transferring the wort from the bottom of the fermenter to the top by a pump. In practice, the liquid is drawn from the bottom of fermenter and then sprayed on the solid layer (cap) from above. In this way it promotes the replacement fluid in contact with the skins, it is homogeneous and oxygenates the mass, it redistributes the yeast.
must be very careful though, because if you make many replacements, oxygenates the wine too, but with punching down, especially when it comes to big reservoirs, there is the risk of breaking all the hats .
But you can also choose the technique that the submerged cap : to place a false bottom half of the fermenter that holds the skins and prevent their emergence.
At this stage the temperature control is essential for the development and activity of yeast.
The optimal temperature at which place the yeast fermentation is between 15 ° - 20 ° C . If the temperature is lower than their action is inhibited, while if it is too high, the fermentation becomes uncontrollable and the elegance of the final product suffers.
Alcoholic fermentation produces energy released as heat, which brings the temperature to levels that would damage the scents and the quality of the wine. In addition, over 37 ° C the action of yeast is blocked. E 'for these reasons that are met by the controlled fermentation . It allows the government fermentation temperature through cooling systems, heat exchangers, appliances, controlled vats. In this way it promotes optimal course of the process, preventing the temperature exceeds the threshold that could damage, as mentioned before, the quality of the wine.
After fermentation, the racking, which consists of removing the skins and lees. The pomace is still steeped in must-wine, are subjected to pressing to extract even the wine contained in them (the so-called wine press, the more coarse and rough, sometimes in part added to wines flower , especially if it is not very tannic). At this stage, using modern horizontal presses diaphragm working very carefully. In fact, if the pressing was determined and violent, would increase the yield, but it would give a better product and astringent acid. The traditional vertical presses are in use, because they use high pressures.
more or less exhausted the dregs are sent to the distillery for the production of Grappa .
As mentioned earlier in quiet stand point, ie after the fermentation, producers can decide whether or not to malolactic fermentation.
malolactic fermentation aside, the wine still has to undergo t reatment stabilization and maturation that perfect balance.
(the scheme was taken from "The pleasure of wine," Slow Food Editore)
(the scheme was taken from "The pleasure of wine," Slow Food Editore)
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