Video 10.docx - Video 10 Series of small vinettes \u2013 very specific fermentation options variety of wine You can do them not do them at all do little\/a

Video 10.docx - Video 10 Series of small vinettes u2013...

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Video 10 - Series of small vinettes – very specific fermentation options variety of wine - You can do them, not do them at all, do little/a lot radically influence the final product - Must = a slurry of fresh pressed grape juice that also contains the skins, seeds, stems of the fruit - We want to slow down the microbiological activity as much as possible – only so many fermentation barrels – fruits can be chilled and refrigerated before fermentation - After crushing/destemming/pressing you may want to chill your must/juice to settle it down even more – rest - Cooling down – slows the oxidation process for whites, allows more skin contact time for reds (all about how much skin contact) - Viticultural porn - White/pink/red/orange wine – maceration – how long skin contact = where the phenolic materials of the grape (tannins, coloring agents and flavor compounds) – are leached form the grape skins, seeds and stems into the juice/must - Other products do that too -

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