Thursday, February 17, 2011

Catchy Referral Cards

....... finally I did it before bottling

Mamma mia !!!!!!!!!! I'm late monstrous compared to my table to start. I'm so sorry, but lately I'm doing a thousand things and unfortunately updating the blog suffers. However this week I learned, thanks to my friend Fabio, to include bookmarks in a post, in fact, if you go to post the first lesson, the consultation will now be more simple .... I'm making progress!

They are also very happy because two great blog which Luciano Pignataro and Wine Blog divining have included among their sights even my little blog!! These are rewards ...

But getting back to us. During the third lesson we have discussed with Frank Martusciello wine, winemaker of the famous firm of Grotta del Sole Campi Flegrei.





What Does Abnormal Esr Mean




(third class)

The wine must be bottled before the clarification treatments at low temperatures, with bentonite and gelatin, followed by filtration accurate.

The coarse filtration remove the bigger particles, the rinse and separate even the smallest ones hold even sterilizing microorganisms (the nasty bacteria!) Making the wine perfectly clear.

is increasingly common to read the writing on the label "wine unfiltered" . There are many wine makers who choose not to filter the wine, thus leaving unchanged the set of colors, scents and flavors. I this case the bottom of the bottle will find small particles, but these will not affect in any way, the goodness of wine !!!!!!!

To make the wine more lively or to correct any defects, sometimes account for a fermentation, adding a little 'fresh must in addition to the yeasts that make start fermentation.

As regards the pasteurization it is used mostly for common wines. The treated wine is stable in terms of enzymatic and microbiological testing, but limited in aromatic expressions.

are also many other fixes that are done ... ..

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BOTTLING, REFINING AND MARKETING


(third class)

Bottling for maximum stability. To avoid contact with the air and the consequent problems of oxidation and browning fillers are used with with accessories, just prior to capping, blowing inert gases such as nitrogen, which do not interfere with the scent and flavor of wine.

Ageing, held in bottles stoppered with cork where there is practically no exchange of oxygen, is a phenomenon of reduction, that is the opposite of oxidation. During this period, which can range from one day a few years, the wine is more, slow changes, reaching the highest point in its evolution. After aging the bottles are ready for market.

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THE RIPENING AND AGEING

(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).

Wednesday, February 16, 2011

What Means The Seventh Circle

WINE IN THE ROSE


(tert per lesson)
A rose wine can be achieved both from the vinification of white grapes red fruit is fermented with their skins, but with very short maceration. In the latter case, the grapes, de-stemmed and crushed, they remain in the tanks for 24-36 hours in this period is undertaking one or two replacements. Then be released and the juice is fermented at low temperature, following the same procedure as for whites.
Rosé wines have organoleptic characteristics similar to most white wines and delicate aromas and flavors are fresh

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carbonic maceration

(third class)
Those who call vin primeur in France (the most notable of which is the Beaujolais nouveau ) and We were baptized novel, are the result of a particular technique of carbonic maceration vinification.

But let's see how to produce a novel:

boxes of whole grapes are not crushed tanks poured into saturated with carbon dioxide for a period from 5 to 10 days to about 30 ° C . In this situation triggers a fermentation inside the berry ( intracellular fermentation) and form a series of aromas that are reminiscent of wild berries, found a bit 'in all the novel thanks to this type of fermentation. The yeasts are added later.
At the end of carbonic maceration, the grapes are removed from the tanks and crushed. The fermentation is then rapidly (2-4 days) followed by draining and stabilization operations.


The result of this technique are wines that have rich, vivid colors, vinous, floral and fruity, fresh and delicate tannins not suitable for aging.

The entire cycle lasts a month or so, just because the novel has to be ready for sale starting Nov. 6. In Italy, the novel can be produced with any grape, also here with us that the novel is called even if not made of 100% with carbonic maceration, and even if done with 70% of wine from the previous year.

We realized at once that these are all tricks to 'clean up' a bit of wine!

Alice In Wonderland Cake Ideas



I had some problems with this post, in fact, I first deleted and then I re-inserted again!

A little patience, I still do not understand exactly how bloggers ....

__________________________________________________________________
And here we finally got guys !!!!!!!! These days I have been (and still am actually) a little affected and that is why it took me a while before posting my third post.

Then ..... impressions on the first lesson ...... well I would say positive.
The lesson began with about 40 minutes late but it is understandable given that everyone had to register and then there are always stragglers !!!!! Just fill in the registration form they handed me a heavy bag (like a laptop port) with in two books, a notebook for tasting and three glasses ISO .






Enter the room and see all those benches covered with white tablecloths made me go back in time when I went to the hotel management school on Saturday and did the exercises lounge bar .... what memories! !
Luckily I found on the first bank (luckily else who saw nothing .. hihihi) next to a cute girl and after a few minutes, the lesson began.

to welcome us was very nice Thomas Luongo (Provincial Delegate AIS), who also presented the AIS squad Naples.

The word is then passed to Nicole Gargiulo, President of AIS Campania, pepper and any woman with extraordinary communication skills, which, as usual, gave the first lesson.

Nicoletta made us feel at home among other things called for giving "tu" at all because that is how you do in the family AIS ...

But let us. For help with reading the post I created a list of topics:

  1. Presentazione Ais

·          Fondazione
·          Organigramma

  1. The figure of the sommelier

  1. types of bottles

  1. The cap

  1. Tools of the sommelier
· The decanter
·          Il tappo stopper
·          Il termometro
·          Il secchiello


1 INTRODUCTION AIS

Foundation

The birth of the founding AIS (Italian Sommeliers Association) is largely thanks to Professor Gianfranco Botti, a biologist and Milan. Botti played several businesses but, more importantly, was a refined gourmet and lover of good taste. This initiative was supported by Jean Valenti, estimated sommelier of French origin, known in Italy by the Commendatore Angelo Pozzi to work in his famous restaurant, Savini " in the Galleria in Milan. Gianfranco Botti and Jean Valenti, they noticed gaps in the service of wines in Italian restaurants and mature so the idea of \u200b\u200bdeveloping the sommelier profession, with the main aim of extending knowledge and appreciation of Italian wine. And here July 7, 1965 together with the accountant and the waiter Leonardo Guerra Ernesto Rossi founded the Ais.


the early twenty members "fans" of 1965, passed in one year, to 70, ten years later, in 1975, 1400, to become 4325 in 1985, then 13,000 in 1996 and 2010 only 36,000 well in Italy .

Organization

National President : Antonello Maietta


Executive Committee : consisting of 9 members including 6 professional and 3 amateur sommelier

National Council : composed of the National Chairman, Executive Committee and all regional presidents

Provincial Delegates

2 THE FIGURE OF THE SOMMELIER

social categories

Aspiring sommeliers : like me

Sommelier : as mentioned previously, upon completion of Level III is the final exam. Once you become a sommelier to pass all the way!

Professional Sommelier : in reality there is no difference between a sommelier and a professional sommelier. Basically can ask to "become" a professional sommelier who works in the field of wine for at least one year of having:
  • teacher theoretical and / or technical practical exercises room and bar, in schools or in the hotel hotel training schools in the state, and regional schools
  • owner or employee of the establishment open to the public in which it is sold, advised and / or serving wine (such as wine bars, wine bars, wineries)
  • self-employed

It 'clear that the simple question is not enough, but the aspiring professional sommelier must prove the existence of the conditions listed above by the submission to the GEN (National Executive Committee ) of a series of documents and certifications. Who is a professional sommelier wears a golden brooch.

Official Taster : the official taster is a sommelier who attended the specific course and passed the difficult exam. As explained by Nicoletta Gargiulo, you can not expect the examination of groped for taster immediately after obtaining the certificate as a sommelier. You should first accumulate a little 'experience!

Rapporteur: The rapporteur sommelier at least one year, official taster, he attended the preparatory course communication and planning and has passed the special exam. The rapporteur, to be more clear, he holds lessons.

Commissioner examination : I think it's clear what an examination ... .. Commissioner J


requirements of a professional sommelier
Knowledge of service, serving temperature, food and wine pairing techniques, tasting techniques, knowledge of world wine and viticulture , knowledge of food

A very useful advice that Nicole has given us is to be curious : open the sideboard of the grandmother and smell the cumin, cinnamon , Ginger ... .. because if our mind does not "learn" these smells, then it will be very difficult to find and recognize these same scents in a glass of wine !!!!!!!!!!!!!!

personal requirements of a sommelier

Obviously, a good sommelier should possess, besides the professional features of human qualities such as: education, kindness, humility, elegance, precision, self-control, diplomacy, psychology.

The gift of humility is not common at all. ... And alas, said Nicole, the world is full of AIS wine snob and especially aspiring sommeliers are! People already think that after a few lessons to be connoisseurs of wine !!!!!!!!

We also have some self-control because, unfortunately, also among the customers of a restaurant or a wine-bar hiding wine snob .
is not uncommon to be in the situation where a customer, perhaps to feel cool against his partner, begin to prattle on and say "this wine is corked." Now is certainly not a good sommelier will argue and say "look I have the best of his nose," but will respond with much self-control "in any case, change the bottle."

That "all" should have a much deeper meaning because it is as if the sommelier said "it's true or not that the wine corked, I still return to the bottle" .

A good sommelier must also be a bit 'psychologist and understand immediately what kind of customer's plate. It is a person who spends a lot or a little? The embarrassment if I suggest a wine from € 150 per bottle? ... ..



3 TYPES OF BOTTLES

There are many types of bottles. There will propose here a few:

(1) high-shouldered Bordeaux (or goliath) : it takes its name from the area surrounding the city of Bordeaux. Initially used for aging wines (the shoulder is very pronounced it to counter the leakage of deposits when you decant the wine), now is probably the most bottle used for both red to white. There is also the Bordeaux small (2) very common for sweet wines.

(3) Champagne: This is the typical bottle of sparkling wine or champagne. Its shape is similar to borognona. It is usually dark green or black to protect the wine from light. Furthermore, glass of champagne is more often than other bottles because they must withstand high internal pressures caused by carbon dioxide.
There is also the C hampagnotta cuvée (4), intended generally to products of particular prestige and class, as a large champagne, sparkling wines and vintages.

(5) Alsatian and Rhine: the Rhine Valley and the original 'used mainly for white wines. The lack of shoulder near the neck is a function of the fact that the types of wine that is used does not provide for the formation of deposits on the bottom.

(6) Marsala : used for wines of Marsala. Typically, the glass is dark brown or black

(7) Albeisa : it is the home of Alba (Piemonte-Langhe). E 'dark glass and a conical-cylindrical and is used mostly for the great Piedmontese wines like Barolo, Barbaresco and Nebbiolo d'Alba

(8) Burgundy or Burgundy : Borgone born in the realm of Pinot Noir grape variety which gives many stores. He has a very soft and smooth with no shoulders. E 'is used for white to red. E 'glass is usually dark green or dried green leaves.

(9) Bocksbeutel or Pulcianella : was born in Franconia for the Blauburgunder (German name for Pinot Noir). Uniquely shaped and rounded.

(10) Port: this bottle is used for the bottling of wines, ports and other fortified products in the Iberian Peninsula as Sherry and Madeira. Its shape is cylindrical, not very tall, with shoulders and rather pronounced. E 'often green.

Hungarian: u reusable labels for Tokaji of Hungary and its capacity is 0.500. The glass is colorless

4 PLUG



The cap is the soul of wine because the wine breathes through the cork, especially when it comes to wines that are refined over time and age.


All great wines (those for tasting after 5-10 years) are closed with corks. Marketing we can find four types of caps: the natural one-piece, the natural agglomeration, one composed of discs of natural cork and agglomerated and finally the mixture to areas of natural cork.

Then there are plastic caps that, by not "breathe" the wine, are suitable for wines to be drunk young.

5 GEARS OF SOMMELIER

The Tastevin (Model Borgognone)






E ' tasting a cup with a handle shaped ring on which there is a finger rest. Your use of Tastevin is disused and is now more than anything else, a symbol of this noble profession. The IDA has adopted as its badge of recognition.

Tastevin find the center of the convex bubble level which should never be exceeded by the wine that will be paid. The 14 beads around the bubble level serve to aerate the wine more quickly. On the left side with respect to the handle bears a series of 8 pearls falling that are concave and are used for visual examination of the red wines, which are notoriously less transparent. On the right side are arranged 17 hollow ribs which stand out the color and clarity of white wines.

The Corkscrew






the market there are several models of corkscrew, but what is the common professional lever corkscrew

The corkscrew lever consists of a ergonomic grip handle at the center of which is inserted a spiral long pointed around 6 cm that will be inserted in the center of the cap (the spiral is also called "worm ).

At one end of the handle are on the one hand blade boxcutter that will be used to cut and remove the aluminum cap, by 'the other side lever that can occur at 1 or 2 notches: the model allows extraction of the cap 2 notches less tiring and more effective to run in two steps.

The wine basket

is used by the sommelier to carry a bottle, which has undergone a special aging so as to generate possible sediment . The bottle is kept tilted so as to prevent sediment from escaping across the volume. It then proceeds with decanting.



The Decanter

is used both to separate the solids (sediments) from the liquid (wine) of very old wines, both young wines.

Take for example a Taurasi in 2006 (year that is currently being submitted). Well this is a young wine, the scent still closed, he needs time to gain complexity and richness. If we pour the wine from the bottle into the glass the wine will be very aggressive, you should then make a quick decanting so as to ensure a degree of oxygenation.





The clamp

The gripper can be used for the uncorking of bottles of sparkling wine in which the cap is particularly resistant and will not come off the neck of the bottle. Although this should be opened by Nicoletta a bottle without the aid of the clamp with your hand because you can better control the release of the cap, while the caliper to check the "pop" (to be avoided) is more difficult.




Stopper Stopper

is used when we need to close a bottle of champagne.
This accessory allows you to keep for a short period the effervescence of the wine because the spring which is fitted to ensure the maintenance of internal pressure. E 'cmq clear that a bottle of sparkling wine can remain open for up to one day !!!!!!

The thermometer

The thermometer reading should be quickly inserted into the tasting glass. To be avoided by measuring the temperature of the wine by placing the thermometer directly into the neck of the bottle. This is due to hygienic reasons and practical, because the wine poured into the glass has a temperature higher than that in the bottle. There is also a type of liquid crystal thermometer, which is to wrap the bottle and quickly reveals the temperature.





The bucket

The ice bucket, also called Seau at Glace, has two functions: to cool rapidly the temperature of the bottle or keep cool.

Tuesday, February 15, 2011

Kate Playground Office

THE FIRST LESSON IN WHITE WINE WINE IN THE RED



(third class)


First question: what grapes used to produce a white wine?
can be used both white grapes and red wine because the color is given from the skins and pulp! So we can make wine in red grape white also immediately remove the skins.

Once the grapes to the winery will begin immediately with the soft press, which replaces the crushing and draining. The grapes are crushed with horizontal hydraulic presses. Within these presses is a tube that inflated, allows gentle compression of the berries against the inside walls perforated. From these will be released on juice while the stalks, skins and seeds remain inside.

With this type presses the pressing is usually scheduled for 2-3 fractions of different grape.

The first fraction, that is what you get with the least possible pressing is called juice and the juice is more valuable, that is used to produce the best wines.

Part of must instead you get with having to act greater pressure is called wort pressed. Typically produce 1 or 2 fractions of press and the right choice would be not to mix together and pressed flower.

The must is pressed to produce another type of wine,

simplify the concept: the juice could produce DOCG, while the pressed could be used for table wine.

The efficiency of this type of press is therefore based on a simple principle: the more gently the grapes are pressed, the lower the amount of juice extracted.


If we talk about the relationship between grape juice and pressed juice is made up of 60%. In general therefore 100 kg of grapes may be obtained by pressing no more than 60 - 65 liters of juice, pressed, you reach for even 80 to 85%.


The must is fermented without dregs and impurities. To eliminate them, we resort to fining (casein, bentonite and others) or settling maintaining the must at low temperature for about 72 hours, other systems are used centrifugation and filtration the . Obviously the use of centrifuges affects call quality and because the must be stressed more !!!!!!!!

After the usual treatments and any corrections must, proceed with the fermentation -usually started by the addition of selected yeast- conducted at controlled temperature rather low (18 ° - 20 ° C) to ensure the best qualities of fine fragrances and flavors white wine more prone to oxidation.

fermenter with double walls, sliding a cooling solution, allow the yeast to convert sugars slowly, when they are considered to have completed their task, proceed with the transfer .
This basic technique is increasingly being corrected or supplemented by other practices:

  • if you want to get more white wines of personality and intended for development, the vinification is preceded by a maceration namely the must is kept in contact with the skins at 18 ° - 20 ° C for a few hours, to facilitate the extraction of aromatic substances;

  • the maceration on the skins instead is to maintain cool the wort for 18-24 hours at 5 ° C: You get in that way, than the traditional fermentation in white wines, the most prominent personalities, the richest in terms of taste. The maceration is also used for rose wines from ripe grapes of pinot grigio, a grape usually used to produce white wines. Thanks to the special charge of the skins polyphenols, these grapes can make a wine from the original shades of onion skin.


(the scheme was taken from "The pleasure of wine," Slow Food Editore)


Funny Pictionary Phrases





(third class)

sol ito for the production of red wine is made with stemming the crushing by machinery such destemmers eliminating both the stems and crush the grapes. This limits the sale of rasping tannins (abundant in the woody part of the stem), avoiding that grassy flavor with bitter aftertaste.
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)

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malolactic fermentation the fermentation

(third class)


When the fermentation is finished you can decide whether to place the fermentation maloattica. This is the only moment where the dreaded bacteria can help. Lactic acid bacteria in fact ( Pediococcus, Lactobacillus and Leuconostoc ) transform one molecule of malic acid in lactic acid and carbon dioxide.

COOHCH 2 CHOHCOOH → CH 3 + CO CHOHCOOH 2
MALIC ACID LACTIC ACID CARBON DIOXIDE


Malic acid is an organic acid present in most bitter grapes and wine, the lactic acid is the most delicate and sweet. After this fermentation and then the acid content decreases and the wine will be more balanced and soft. The malolactic fermentation has a major effect on the balance of the wine and is one of the ways that we have to affect its taste balance.

After malolactic fermentation the wine is more persistent and full of body and the scent is less marked by herbaceous with hints of butter, nuts, vanilla, spices, leather and toasted.

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.