RED WINES WINE-MAKING

RED WINES WINE-MAKING
Before being placed in fermentation vats, the clusters undergo a desengaçadeira machine designed to separate the stalks of the grapes. Grapes (with seeds and bark) are forwarded to the fermentation tanks, which can be stainless steel, wood or concrete.
With the broken shells, fresh grapes suffer from invasion of yeasts that primarily attack the sugars from the fruit, leading to formation of ethanol and carbon dioxide. This gas causes the solid parts of the grape must to rise to the surface and remain floating. In order to achieve a good extraction of color, should merge the solid surface - called hat - the liquid part with the bottom. In times past, the tenants were treading on the hat to make the mixture. Currently, it uses a pumping system to the circulation and consequent mixing of all liquid. This process is called re-assembly .. In the vinification of red wines, the skins of the grapes must stay in contact with the juice to give the wine, besides the color, flavor and aroma. The tannins are also extracted in this phase, called maceration.
Fermentation and tumultuous continue and will only be interrupted in three situations: when there is more sugar in the wort, when the wine temperature reaches 33C, when the wine reaches an alcohol content of about 16%, because above that the yeast can not More cause fermentation.
At the end, the wine is separated from its solid parts, which are forwarded to the press to produce a wine is inferior, called wine press. This inferior wine is also used in the production of brandies and wine bagaceiras.O top goes to the settling tank, where there is a second fermentation, malolactic when malic acid is transformed into lactic acid, less acidic and less aggressive.
After this second fermentation, there are two paths: the wines are sent to guard the oak casks for maturation and aging wines and lighter, rapid consumption, for filtering and bottling.