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Fermentation at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even "boiling off" some of the flavors of the wines. Some winemakers may ferment their red wines at cooler temperatures, more typical of white wines, in order to bring out more fruit flavors. [11]
Orange wine (a.k.a. skin-contact white wine) is wine made with maceration in the manner of rosé or red wine production, but using white wine grape varieties instead of red. To start primary fermentation, yeast may be added to the must for red wine, or may occur naturally as ambient yeast on the grapes (or in the air).
In red wine production, the maceration process was traditionally done in large vats where the fermentation process would begin (in the picture this is noted by the presence of carbon dioxide bubbles). Secondary fermentation would take place when the wine is transferred to a second container such as a carboy or oak barrel.
In the winery, multiple contact points can be home to native population of LAB including oak barrels, pumps, hoses, and bottling lines. For wines where malolactic fermentation is undesirable (such as fruity white wines), the lack of proper sanitation of wine equipment can lead to the development of unwanted MLF and result in wine faults. In ...
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
Another wine company now making wines by combining grapes from two continents is Australian firm Penfolds. It sells reds made from both Australian and Californian grapes, and others that mix ...