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Storage and aging Nowadays the quality of the great wines is judged by their ability to mature, but it was not always so. For centuries it was thought that the wine is much better at its young age, immediately after the vinification (winemaking). ===>
Wine language Here are some terms that are likely to encounter through the pages of our site, because as in any particular area and the wine has its own jargon.                 ===>
How exactly the wine is making? The recipe for turning the grapes into wine is roughly as follows:                   ===>
15 April 2010

How exactly the wine is making?

Parent Category: ROOT Category: FP RokStories

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The recipe for turning the grapes into wine is roughly as follows:

 

 

 

 

 

 

 

 

 

1. Pick a great amount of well ripe grapes from the vine.
2. Remove the leaves and rotten beans and (optional, but better) the clusters.
You can replace it with raspberries or any other fruit, but then it is called a "raspberry wine" or "cider", etc. However, wine is a beverage derived from 100% pure grape juice.
3. Put the grapes into a clean container (fermenter).
Fermenter can be a professional one, made of stainless steel, wooden casks of different sizes or even a plastic container.
4. Crush the grapes to release the juice.
Once, it was made with the legs, but this remains a long time before Christ and in some deprived of touch with reality ads on TV.
5. Wait.
In the most basic actions wine making is very simple. After the crushing of the grapes, yeast (microscopic single-celled organisms that are generally found in the vine, and therefore in the grapes) that are living in sugar medium gradually turn the sugar from grape juice into alcohol. During this process, the yeast will generate carbon dioxide in the air. When the yeast does its job, the grape juice is a wine already. The sugar, which was contained in the juice, is gone – and there is alcohol instead. The more mature and sweet grapes, the more alcohol the wine will contain.
This process is called fermentation.
FERMENTATION - COMPLETELY NATURAL PROCESS
Fermentation is a completely natural process that does not require human intervention, besides grapes raising, crushing it and putting it in the fermentation vessel. Fermentation can be achieved even if you forget the fresh apple juice on the terrace without your help. Scientists even believe that if we leave the milk, which contains another type of sugar to stand long on the kitchen table, it shall receive small amounts of alcohol.
Speaking of milk, Louis Pasteur is the man who in the nineteenth century discovered fermentation. Discovered, not invented. Grapes and apples in the Garden of Eden have fermented long before Pasteur appeared. (And what a Paradise would have been without wine!)

 

WINE ROUTE BRANDING STUDY

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Project : Veni, Vino, Vici

Ref № 2007CB16IPO006-2011-2 – 09

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