After crushing and corrections, the must is placed in barrels to enter the first stage of its process
fermentation.
This first phase is called the fermentation vigorous. Begins within 24 hours after crushing. It is a
violent fermentation. The wort boils and enters a boiling intense. The kite can not be capped. This reflects the boiling
high intensity with that fermentation is occurring. Enzymes are attacking the ferments sugars, and alcohol
begins to form. This conversion of sugar into alcohol escapes carbon dioxide, which is responsible for boiling.
It is interesting to note that the yeast does not come in the reaction, only the trigger.
Two or three days during the fermentation is intense, then begin to decrease. The fourth day marks the end of this
first phase of fermentation. It should be added, however, that in four days in which it is processed some care
must be taken. The main refers to the increase in peel. Musts that are fermented with the skins usually
this rise occurs and a thick layer - called Hat - forms on the surface, The hat is a problem because it blocks
the output of carbon dioxide and limits oxygen intake. Fermentation in oxygen is essential. Moreover, if the hat
is a perfect deposit of impurities. To eliminate it simply sink it in the wort with the aid of a crosshead or
some other wooden instrument.
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