The canteen is where the wine is produced. Within it all happen, from weighing up aging. Therefore
it must be knowledgeable regarding the equipment, hygiene and environmental conditions. This is the
only way she could accommodate smoothly the grapes to reach harvest.
The canteen should be, preferably, airy, slightly moist and not too hot. The fermentation room should be the most
ventilated, so that the resultant gaseous products are removed and the fermentation environment becomes refreshed.
Very high temperatures can harm the progress. The high humidities are negative because they favor the
development of molds.
One precaution that contributes to the smooth running of the process is vinífero ventilation canteen, especially during
fermentation. In this step, there is the elimination of gaseous products that must be removed to cool the environment.
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