Australia’s regionally

distinct and fine wines

Wine production

Wine - a product of fermentation of grape juice prepared in advance (winemakers often call it a must or musts). In the world there are plenty of wines, which are divided into types and brands. The taste, quality and color of the wine depends on its origin, climate, grape varieties, crop year and production technology. On manufacturing all wines are divided into: sparkling, quiet, natural sweet, fortified and flavored. The most common category - a still wine, shared on dry, semi-sweet and semi-dry. These wines are made only from ripe grapes. For the manufacture of pink and red wines using only red grape varieties, but for the production of white wines can be any kind. So, how does produce wine and how the technology of production affects the quality and flavor characteristics of beverages?


After the harvest should be making wine. Its delivered in the winery and then reprocess. First grapes enters the crusher-sheller, which choke berries and ridges separated. The main thing is during surgery are not damaged seeds of grapes, because it can affect the fault, there may be very pungent and unpleasant taste. After the grape crusher placed in vats, where are special substances that kill bacteria. Further there is a ferment.


It is only through fermentation of crushed grapes (juice or individual with the skin) can be obtained grape wine. By the way, for red wine grapes are used in the fermentation with the skins, which gives the wine color of the future. After receiving the wort heated spontaneously given weight, which leads to the disappearance of sweet taste. It is this process of making wine and alcohol is called fermentation (fermentation). Fermentation - rather complicated chemical process, it causes a yeast that promote decomposition of sugar into alcohol and carbon dioxide producing exotherm. At a temperature of + 12 and above, the surface is covered with bubbles mash of carbon dioxide, which is a sign of the beginning of fermentation. Typically, the fermentation process takes place at a temperature of 20-22 degrees (for white wines) and 28-30 (for red wines). Fermentation lasts from 4 to 10 days, depending on the type of the future of wine: red wine - from 7-10 days, pink and white - 5-7 days, the local table wines - 4-6 days. After 1-2 days there comes a rapid fermentation. The surface is covered with a large mass of foam.


After 2-3 weeks, the fermentation gradually dies down, and then completely stopped. In place of sweet juice comes fluid that is completely devoid of sugar and rich in spirit. It is this wine. This wine turbid and rich gases. Therefore, further work is needed with it - clarification of wine, which gives the wine transparency. Lightening can be achieved by addition of whipped egg white, bentonite (clay) gelatin. When these substances are deposited, they envelop the suspended particles, and then the wine becomes transparent. If the wine is stored in small containers, it should be periodically decant it enriches the wine with oxygen. A centrifugation and filtration to avoid hitting the smallest particles in the wine.

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