What is the process of creating the winery?
The
process of wine production from grapes, also called vinification or Winery , has been for many thousands of years. Winery is a process about as old as brewing or baking bread. In the modern world, the winery supports many economies such as Australia and New Zealand, Chile and Argentina, France, Spain, Italy and the US - especially in California. The person who participates in the winery is called winemaker . The producer or wine trader is called vinter and can play a small role in the real "dirty work" of the processing of grapes into the wine.
The Winery process begins with grapes. Wine grapes are varieties of the type vitis vinifera , slightly smaller than grapes sold in a supermarket and covered with beautiful dark purple skin. These grapes prefer warm days and cold nights and certainly do not grow anywhere in the world. It must be located with the navy to the equator, but not too close. In red wine, grapes are processed along with their skin and for white wine the skin is beforeEM removed.
In the winery, grapes are harvested en en masse , either by hand or by a machine, then chopped or crushed before processing. In the old days the grapes were thrown into a large wooden bath and crushed by the legs of girls. Nowadays we use different methods, one of which is a large screw that pushes the grapes against the angular wooden plate. The screw crushes the grapes into the pulp that falls on the slope into the collector.
The next step of the winery is the breakage of this porridge, called wine must , and its preparation for fermentation. Sulfits are added that protect the need from enemy microorganisms. Supported microorganism, yeasts that perform professionals are added fermentation, along with several specialized nutrients and a lot of yeast sugar to eat. Sometimes a little tanny acid is added to make the wine a special "bite". To modulation of pH zero and behindThe optimum protection for fermentation and subsequent consumption is necessary to dilute or add other acids. Water from the water supply is added to provide the base for necessity.
After all ingredients are in place, primary fermentation begins. The Must is heated to 70 ° F - 75 ° F (21 ° C - 24 ° C) in an open container and left for a few days for a few days for a few days. These conditions are ideal for yeast to grow and eat. Yeast consumes sucrose or sugar and breaks it together with larger carbohydrate molecules in grapes that eventually produce alcohol and other sugars. Fermentation is a lively, foamy, biological process that releases microorganisms into necessity. Special wine trunks are used because the flopping yeast or other microorganism will not change the need for wine, but produce non -adhesive microbial soup.
After this initial fermentation, secondary fermentation begins. Liquid mass and some sediment is blasted from the surface of the solid mass and pMed to another container where it is sealed from the air. This is another phase of fermentation called anaerobic phase , which is necessary for the production of alcohol. This phase lasts several weeks, while the wine is repeatedly transmitted from the container to the container in an effort to insulate liquid wine of solid mass. The process takes place at a lower temperature than primary fermentation and therefore lasts significantly longer.
After several weeks of fermentation and the moon or two transfer between vessels and waiting for all the solid to immerse the bottom and eliminated, the wine is ready for filling or barrel. Clear the tubes on the d on the floodplain are used to drain into a barrel for extended aging or bottle for short -term aging. The wine must be slightly aged to be drinking - white wine must sit for half a year and red wine all year round. Some of the most famous wines are several years old in oak barrels or glass bottles, but if the wine ages too long, they turn into OCT.
above described PRAnyone who has a garage space and a few thousand dollars in the winery area can be carried out. High quality plastic buckets can also be used for fermentation stages. In ancient times, people made wine with much less, but of course it probably tasted significantly worse than modern wines. Today, wine and winery loved all over the world, especially in Europe, North America, Australia and some parts of South America, such as Argentina and Chile. Drinking a glass of wine every day has health benefits, prolonging life and prevention of heart disease, so drink up and bon apppetit!