Wine Production: Processes, Aging, and Grape Varieties
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Wine Finishing Processes
For dry wine, a temperature of -5°C is often targeted, with a normal residual sugar content of 102 grams per liter. This relates to the sugar levels.
Racking (Transegar): This involves transferring wine from one vat to another after settling.
White wines typically undergo less fermentation or malolactic fermentation before sulfiting.
After fermentation, a deposit is left, and fining begins. Common fining agents include blood powder and bentonite (a clay that attracts solid particles). This is followed by a resting period.
Once clarified, the wine is transferred to another tank for stabilization, which is a physicochemical process. Wine undergoes cold stabilization at low temperatures, typically 0°C. For a 12% alcohol... Continue reading "Wine Production: Processes, Aging, and Grape Varieties" »