January 08

How to produce wine and how a Rose?

Casks

How to grow wine?

True connoisseurs of fine to know that the path to quality begins in the vineyard . Even the parts during the growing season, such as vršičkanje, pletev excess fry and removal of litter determines how much and what kind of crop in autumn. The grapevine is breathing through the leaves, so they are green works just as important as just cellaring. Part of this work is read or extract the grape harvest, which do not meet the quality of the crop, as we want, which is especially indispensable if we are top quality. Eliminated green, not ripe and the weather damaged berries and strawberries, which are attacked by diseases (powdery mildew or botritis) or pests at the time just before harvest - axis and birds. This prevents their bad influence on the total harvest.

The harvest is also important in the early times of transport from the vineyard to the milling process, where the grapes are separated from the stalks. Ground or mash berries then go into the press, where the liquid and solid part of the mash is separated into grape juice and pulp. winemaker must pay attention to the power of compression, it is best if the grape juice itself runs through the press, as through a sieve. Such must say "dripping from grapes" and a better quality than "prešanec" ga it is quantitatively less, of course. With excessive compression can happen to the seeds and skins squeeze some unwanted substances that adversely affect the quality later.

In the production of red wines is a very important intermediate process of maceration, which take place during grinding and compression. The bridge is a few hundred liters vats in constant contact with the grape skins, this is due to release of CO2 must rise to the surface. They say "hat", which is required every few hours to sink, to equalize the temperature in the bath and keep constant contact with the skins grape juice. Elute the skins of both color and tannins that give red wine color and flavor, but also avoid excessive contact with the air and the beginning of "cikanja" mash. Maceration for different periods and at different temperatures, which naturally affects the amount of leach material and consequently, the color and some other properties. Mash in large containers resting from 2 - 15 days at temperatures between 24 and 32 ° C.

Rosé

How to grow Rose?

Rosé grow out of the red varieties at the processing technology of white wines . In this process of maceration and the mash is released immediately into the press. In 1834 Dolc ga often produce a variety of Blaufränkisch , elsewhere as well as varieties of velvet blackness, Zweigelt, Pinot Noir or portugalka. The technology of production gives the wine a rosé distinctly fruity aroma and fresh flavor effortless, in recent years it has also hit the right fashion.

Followed by fermentation as a core process in production. During fermentation, yeast fungi must be present to convert grape sugar into alcohol. In doing so, releasing heat and CO2, the fermentation in progress, but as we see the emergence of bubbles in the water at the top of the barrel. At the same time is also made much of by-products, which subsequently affect the very structure and flavor. If the situation is less favorable for the fermentation, you also help by adding a combination of yeast. The amount of residual sugar provides a category of sugar. If the residual sugar to 4 g / l, it is a dry wine. Denoted as a semi-dry wine with residual sugar residues from 4 - 12 g / l, semisweet 12-50 g / l and 50 g of sweet and more residual sugar per liter of wine.

The next task conscientious and experienced cellarman the stream, with separate air and vacuum flow. This wine is separated from the sediment or. lees by being in first place or even microoxidation oxygenation , which allow for the proper formation and maturation of some of the desired flavor. Wine thus gaining a fuller flavor, and color in red varieties mature tannins, which also affect the taste. Timely flow is extremely important in the production of quality wine, which also depends a great oenological knowledge and an indispensable sense of the winemaker.

Indispensable part of the wine is clean and stabilization, which distinguishes them as the natural and controlled. It is obtained by stabilizing and preserving the clarity of wine, as well as advance against potential errors that may occur during storage of wine in bottles. The tartaric stabilization gains even greater significance, although tartaric itself is not harmful. This is more for visual appeal of the wine by the bottle than the glass and thus exclude the possibility of rejection of wine buyers. During the stabilization enhancement are basically the color of wine, wine purification, filtration and cold stabilization.

Winemakers are aware that wine creature, like a man who once moved to the period of maturity. Rules which would determine the length of individual stages of life and wine is not a lot also depends on cellarman. Very important role to oenological practices and structures. Far stronger is the backbone, as well as the structure we say otherwise, the more the wine will be improved and magnanimity. Tannins are those who define the backbone of "blackness" and give them during their childhood, bitter taste, but over time, becoming more rounded and softer.

At bottling must be met standardized sanitary and technical conditions to ensure that the wine in bottle to mature and change. For this is hereinafter also requires adequate storage - correct temperature is between 10 - 14 ° C, light is the best zero, we need a peaceful environment and relative humidity between 55 and 75%. Important rule for wines for longer aging, is also the positions of the bottle, which was lying on the ground, so that makes contact with a stopper. In this way, through years of aging in the cellar to prevent "drying out" through the arid stopper, so that when opening a wine like decomposition, which certainly does not contribute to a world class wine experience, which it certainly deserves.