In order to improve fermentation, before crushing should be treated with the grape sulfur dioxide. Whether it is a
substance foreign to the natural process, the advantages offered by it are undisputed. Prepare fermentation
selecting yeasts so as to leave only the noble and inhibit wild and, in addition, solvent, and
acidulant. The sulfur dioxide contributes to the occurrence of a full fermentation.
The sugars are compounds that are transformed during fermentation into alcohols. Their lack implies the decline of the content
alcoholic wine (the minimum required by Brazilian law is 10 ° GL). The addition of sugar, when necessary, is made
after crushing the grapes.
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