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The next process in the making of red wine is malolactic conversion, a bacterial process which converts "crisp, green apple" malic acid to "soft, creamy" lactic acid, softening the taste of the wine. Red wine is characteristically transferred to white oak barrels to mature for a period of weeks or months; this practice imparts oak aromas and ...
In red musts, this increases color and tannin extraction. [2] After fermentation, the force of gravity may eventually cause the wine to "fall bright" or clarify naturally, as the larger suspended particles gradually settle to the bottom of the storage vessel. The wine can then be siphoned or "racked" off the compact solids into a new container. [3]
To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Red wine represents 52% of total wine consumption in Spain, [9] 55.6% in Italy in 2004, [12] and 70% in Switzerland. [10] In Canada, red wine dominates with a 52.3% share of total wine sales in 2004, although there are regional disparities, with Quebec favoring it even more. [13] In the United States, there is a balance between white wine ...
Red wine – A still wine with red to purple hues created by grape skin pigments, made from dark-colored grapes; Rosé – Rosé is a style of wine that is made by juicing red grapes and allowing them to macerate for a short period to give the juice a pinkish hue. The maceration step only lasts two to three days and after that, the skins are ...
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The process of micro-oxygenation involves a large two-chamber device with valves interconnected to a tank of oxygen. In the first chamber, the oxygen is calibrated to match the volume of the wine. In the second chamber, the oxygen is injected into the wine through a porous ceramic stone located at the bottom of the chamber.