(third class)
After alcoholic fermentation, as mentioned earlier, the manufacturer may decide whether or no malolactic fermentation. After which the wine undergoes and stabilizing treatment to a period of maturation , which can last a few months in steel containers or fiberglass , or one or more years in wooden barrels . In other cases, the wine spent a period in steel then finished its maturation in wood.
must say though that the steel makes it a bit 'mistress, because it is an inert material (does not interact with the wine) and is put up because, thanks to the spaces that surround the containers, the temperature is easily adjustable.
For wines drunk young the (mostly white and rose red but also ready to drink), played on the vivid colors, the freshness of the perfume on the immediacy the impact of taste, ripening a single stage, to be performed with a stop in steel containers, Fiberglass or concrete vitrified. In these cases, the wine is bottled in the spring after the vintage year, after stabilization treatments and perfect rinse filtration, which removes the yeast and all the particles in suspension.
If important wines, intended for longer life, an initial phase of elevation, which takes place in wood (barrels or barrels), followed by aging, that takes place in the bottle.
The end result of this process are two very different products than just drained, the consequences of deep changes in the coloring and aroma constituents.
Underlying these changes is a first oxidation process (ie, oxygenation), which characterizes the stage of maturation: oxygen in the air comes into contact with the wine during decanting and treatments, and also through the wooden containers (barrels and barrels).
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