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Unformatted text preview: necessary yeast cells. Certain types of wines are fermented in ways that give them their characteristic flavors. For example, Chardonnay is placed in oak barrels to ferment, and an oaky flavor in the final wine product Malo­lactic Fermentation Malo­lactic Fermentation Oak fermented wines may go through secondary Oak fermentation, called malo-lactic fermentation. This is a reaction in which malic acid is converted into lactic acid, and results in the texture of the wine changing from crisp and light to creamier buttery. Malo-lactic fermentation can either be introduced, or may naturally occur. It is not an easily predicted reaction: it may begin immediately, or it may take months for the process to begin. The benefits of secondary fermentation are that it reduces the amount of total acidity and causes a mellowing of the tartness in the wine. Aging Aging The amount of time that a wine is aged is equal The to the time that elapses between fermentation and drinking. White wine tends not to be aged for long, though some ‘complex’ white wines can be aged for 3though 7 years. This process is much more common in red years. wines. Separation, Chilling, and Bottling After fermentation, the wine is drawn off to After separate it from the dead yeast cells and other sediments that have precipitated from the juice. The wine is chilled to create more clarification, and then bottled. bottled. Red Wine Red Wine Making the Must Grapes intended for red wine are initially processed in the crusher-destemmer. The grapes are separated from the stems and gently crushed into a pulpy material called ‘must’. The must is transferred into tanks or fermenting bins where it will ‘cold soak’ for a few days. Cold soaking allows the juice to gain color and fruit flavor. The addition of more sulfur dioxide is usually necessary at this point to suppress the growth of wild yeast and bacteria that had not been killed by the first sulfation. The wine is separated from the skins The wine is separated from the skins Fermentation Fermentatio...
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This document was uploaded on 03/10/2014 for the course AGRO 1001 at LSU.

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