Ontário Licence Plates Colors

(third class)

The key driver of wine is fermentation. The main player is the fermentation of sugar formed by the performance of photosynthesis. The light, in fact, allows the transformation of water and carbon dioxide into oxygen and sugar.

CO2 + H2O + light → C6H12O6 O2

we must not forget the yeast . Louis Pasteur was that in the years 1861-62 laid the foundations for modern enology studying the activity of yeast, unicellular microorganisms present in the grapes that "eat" the sugar and process it into ethanol, carbon dioxide and many other substances.

There are many families including the apiculate yeasts and elliptical. The first fermentation begins quickly but is very tolerant of sulfur dioxide and ethyl alcohol of their own products. The second hand can be regarded as the real culprits of the transformation of must into wine. Most used belong to the family of Saccharomyces cerevisiae (also used in producing bread and beer).

The producer can decide whether to conduct the fermentation by yeasts (already present in the grapes) or yeasts (deputy).

The debate on what yeast to choose is still open. Some say that the indigenous yeasts to meet the most typical, others argue that if the yeast is only a means to transform sugar into carbon dioxide.

Like all things the truth lies somewhere in between! Our friend Francis leans more towards the second argument. For him, however, does not affect the yeast to the point of changing the characteristics of the raw material. Impact because they trigger the reactions are many and certainly there are yeast producing more glycerol than others etc. But all these reactions should not be an impact on quality!

To this I found this regard article that I brightened some ideas about this "vexed" question.

How do you choose? The advice is to follow in the footsteps of our "neighbors" and that if producers are in an area where there are several wine producers, the most normal thing to do and ask their advice. If it is our intention to create a holding area in a virgin so to speak, then maybe we'd better start with selected yeasts and then evaluate each year as to which choice to make.

grapes, and then in the must, there are also bacteria, microorganisms smaller yeast, usually because they could cause harmful diseases in the wine. Only a few lactic acid bacteria are useful for this and used to deliver the malolactic fermentation, the wine that will make it softer. The subject is treated better here .

At what temperature to ferment? Depending on the type of wine to be produced, it is essential that the temperature is kept constant within a specific range, as discussed in the various types of wine.

a temperature too low - usually below 15 ° C - it prevents the initiation and progress of the fermentation process, increasing the risk of oxidation or in the case of red wines, insufficient extraction of color.

High temperatures lead to a rather too rapid fermentation with the risk of getting a wine rather coarse and ordinary, devoid of all qualities of fineness . An excessively high temperature also causes the lock on the fermentation of yeast and even death. It should be remembered that a key component of wine is the aroma . The aroma is made up of airborne particles that are released into the air so as to reach the receptors in our nose. The aroma can disperse to mechanical agitation (agitated if we the glass the aroma of the wine contained in it feels more!) or high temperatures.

The temperature is also important during the addition of selected yeasts in the must. It is important that the temperature of selected yeasts is as equal as possible to the one of which must be added, since excessive differences in temperature may cause the death of most of yeast, thus rendering this useless. Finally, it should be noted that the yeasts are added to the juice before fermentation.

fermentation proceeds until one of the following events occurs:

• all the sugar is converted into alcohol. It will therefore a dry wine ;

• yeasts are sensitive to the amount of alcohol that's in the wine. If the percentage gets too high alcohol yeast do not survive, and then fail to carry out their function of fermentation. If we have a 'grape that has a lot of sugar so high that in theory develop a percentage of alcohol greater than 15% ( because I remember that the more juice is rich in sugar, the more the wine will ethyl alcohol) the yeasts will work to achieve this 15%, then the action of yeast will be locked to limit the production of alcohol and maintain a high residual sugar. You will then have a sweet wine .

Note: The sweet wines, as mentioned, contain some residual sugar and if they were fermented, would be transformed into ethyl alcohol, alcohol-defined potential at times indicated on their label, always expressed as a percentage of volume. The amount of alcohol carried out and its potential is defined as total alcohol;

• The producer wants to obtain a sweet wine, but not 15% rather than 12%. How it works? You make the yeast work until you arrive at a rate of 12% alcohol and then the temperature drops to less than 10 ° so that the yeasts are blocked, in which case you will have more residual sugar, alcohol graduation desired and then the wine is sweet, but with a shade lower.

Note: when we say that a wine has, for example, 12%, it refers to the percentage by volume of alcohol.