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Fermentation - red wines

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Fermentation - red wines

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Created by

Rita Bandirali
Rita Bandirali
Italy

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Fermentation - red wines
 

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Fermentation - red winesOnline version

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by Rita Bandirali
1

follatura extracted 'extended Vinomatic dry barrel 'autofermenter' CO2 ageing insulating removed paddle higher bodied microbes rotary bottom tank wood days rimontaggio weeks cap

During red wine fermentation , a mass of skin debris called the floats to the surface , carried there by bubbles of . lf allowed to remain suspended , this cap will overheat and out , thus minimising extraction of colour ( especially ) and flavour components . A dried cap also becomes a repository for undesirable such as acetic acid bacteria .
lf the skin cap remains intact for too long , it has an effect and creates temperature stratification in the fermenting . The temperature in the centre of the skins may be 10°C than the wine below it .

Various methods exist for re - suspending cap material in the fermenting wine ; the simplest way is to physically 'punch' it back down into the liquid with a , something that can only be carried out in open fermenters . In Italian this method is called .
Alternatively , wine can be pumped from the of the tank and discharged over the top of the cap ( called 'pumping - over' ) , thus irrigating and dispersing it . Various means of irrigation have been devised , the Ducellier system ( also known as the ) probably being the most useful . In Italian this method is called .
Some wineries fit boards inside their tanks , which prevent the skins from floating to the top . Finally , there are now fermenters , which contain a system of internal vanes and revolve slowly about their long axis , thus ensuring thorough contact between skins and wine . Notable examples are the Rototank and the fermenter .
The free - run wine will be from the fermentation vat when the required amounts of colour , flavour and tannin have been . The timing can vary from 2 to 3 post - fermentation , according to wine style .
Some wineries leave the wine in prolonged contact with skins after fermentation has been completed , usually for a period of 2 or 3 weeks . This practice , which was a characteristic of Bordeaux wines , is called maceration' ; wines produced in this way have a better capability .
With red wines , practicalities demand that they be almost completely fermented in tank ( to ensure appropriate extraction of colour and tannin from the skins ) before being transferred into a for the completion of fermentation . Any full - red wine can benefit from at least partial barrel fermentation , as the contribution of to the character of red wine is very important .

 
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