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Wine 1.2

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Wine 1.2

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First steps in wine-making 2

Created by

Rita Bandirali
Rita Bandirali
Italy

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Wine 1.2Online version

First steps in wine-making 2

by Rita Bandirali
1

poisoned lasting lactic acquires sulphites aged dioxide levels racking growing bubbles filtered pasteurized maturation

SPARKLING WINES
During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the .
Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle .
Champagne is the best sparkling wine as it has small , long - bubbles .
Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation .
Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide .
WINE - MAKING
The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus .
The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation .
After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down .
The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin .
After maturation , the wine is and stabilized by the addition of benzoate or .
Crystals of salts of tartaric acid are often removed at this stage .
Some wines are before bottling .
During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .

 
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