WHITE WINES WINE-MAKING

WHITE WINES WINE-MAKING
Vinification of white wines in the alcoholic fermentation occurs without the presence of solid parts (skins and seeds). There is therefore maceration only fermenting grape juice.
The berries must move quickly to the desengaçadeira pneumatic press, which will be pressed carefully in order to get up the wine, which will immediately sulfited and filtered. Then follows for fermentation vats of stainless steel. During fermentation, temperature is controlled through coils within which cold water circulates. The temperature is maintained between 18 and 20C in order to obtain a white wine quality.
The malolactic fermentation occurs only in special cases, as it inhibits the makings of a top White: freshness, acidity and fruity aroma.
Some whites, like the Chardonnays of the Old and New World are fermented in oak barrels. ROSY WINES WINE-MAKING
Rosé wines are usually vinified by maceration method for short. That is, winemaking as reds, starting from grapes, leaving the mash in contact with the grapes narrow for a longer period of time, which may be a few hours to 3 days depending on the tonality color desired by the winemaker. The mash, after separate parts solids, is then sent to the fermentation vats stainless steel following the procedure as in whites.
In the Champagne region, and only in this region, draws up the rosé by blending red wine to white, since all the grapes come from the same area of ​​appeal. This is the exception that proves the rule.