In many countries, wine industry regulation allows the enrichment of must, that is, sugar or grape juice added so that the wine reaches a higher alcohol content. The winery sanitation must obtained is then sulfurized. This is done by introducing sulfurous acid or sulfur dioxide into the must. Alternatively, this involves the addition of potassium pyrosulphite. Sulfurization helps prevent the oxidation, enzymatic browning and accumulation of air. This is in addition to inhibiting the growth of undesirable microorganisms, such as the wild yeasts, lactic and acetic acid bacteria.
The dead yeast sinks slowly to the ground. Sometimes it happens spontaneously or controlled by the cellar master in the course of secondary or malolactic fermentation. It is known as malolactic fermentation because certain lactic acid bacteria convert the malic acid in wine to milder lactic acid. White wines from cool growing regions contain more malic acid. Acid can generate a lively and refreshing taste sensation in white wines.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
This method is particularly suitable for high-ripe grapes and is employed in the production of finely structured Riesling, white quality sparkling wine made from dark grapes or sweet wine such as Sauternes. The remaining solid parts of grapes (peel, seeds and stems) is called pomace or marc.
Some ferment white wine at 15 to 18 degrees Celsius and red wines at 22 to 25 degrees C. The longer the fermentation lasts, the fresher and sleeker wine becomes, conversely, the final product is better when fermented at a higher temperature.
Sulfurization increases shelf life. The major difference for white wine is the order of operation. The mash is, if necessary, enriched with sugar and fermented. This is because almost all of the nutrients in skins of grapes. These are dissolved by the alcohol formed from the red fruit peel.
The dead yeast sinks slowly to the ground. Sometimes it happens spontaneously or controlled by the cellar master in the course of secondary or malolactic fermentation. It is known as malolactic fermentation because certain lactic acid bacteria convert the malic acid in wine to milder lactic acid. White wines from cool growing regions contain more malic acid. Acid can generate a lively and refreshing taste sensation in white wines.
In addition, overdosed sulfurous acid in wine causes a bleaching effect and a visible color loss in relatively intense color red varieties. It is of particular importance that the sulfurous acid occurs both in free as well as bound form. The bound form has preservative effects of sulfurization that are unusable. The best results are achieved when a wine ferments completely and the sulfur dioxide is introduced into the wine cellar (separate from the yeast).
However, wine can be spoiled during fermentation if the grapes contain too many unwanted microorganisms or the hygienic conditions of winemaking are not optimal. The growth of microbes can be reduced by the addition of sulfur. In this case, the risk of an appropriate dose sulfurization can be weighed against the risk of premature spoilage. Again, as in the entire manufacturing process, good practice requirements stipulates the appropriate use of sulfurization.
For best results, many wineries include new and old barrels and blend contents. During the oak removal, white wines are regularly stirred (batonnage), thereby are deposited on the cask bottom. Yeast is supplied as a suspension agent; this gives it more volume and structure. Most white wines can be stored for up to four years without being exposed to strong adverse changes. Some white wines - especially sweet wines, which were recovered by noble rot - can reach 10 to 20 years, even more than 200 years and still be drinkable.
This method is particularly suitable for high-ripe grapes and is employed in the production of finely structured Riesling, white quality sparkling wine made from dark grapes or sweet wine such as Sauternes. The remaining solid parts of grapes (peel, seeds and stems) is called pomace or marc.
Some ferment white wine at 15 to 18 degrees Celsius and red wines at 22 to 25 degrees C. The longer the fermentation lasts, the fresher and sleeker wine becomes, conversely, the final product is better when fermented at a higher temperature.
Sulfurization increases shelf life. The major difference for white wine is the order of operation. The mash is, if necessary, enriched with sugar and fermented. This is because almost all of the nutrients in skins of grapes. These are dissolved by the alcohol formed from the red fruit peel.
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