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ALCHOLIC BEVERAGES OENOLOGY - Coggle Diagram
ALCHOLIC BEVERAGES
OENOLOGY
The process of the wine production has remained much the same throughout the ages
but the mass production requires
new technological machinery
such as
wine press
mechanical harvesters
grape crushers
the timing is the key for the production of the wine
when the grape ripen the winemaker tastes them and measures the sugar and sometimes also the acid content to decide when to harvest them
After harvest the grapes are taken to the winery
the stems are removed by a de-stemmer and the grapes are crushed
the grapes juice and skins macerate for certain period of time
Cultured yeast is added so that fermentation may begin
the basic difference between making red and white wines lies in the ferentation phase
the white winemaking the grapes are mostly crushed with their stems
The red winemaking after crushed
the juice may then be fermented in tanks usually of stainless steel up yo 10-14 days
Fermentation temperatures generally between 16-20 °C
the juice and the skins go into vats together and fermentation begins through the action og yeasts
Yeasts are naturally present on grape skins
fermentation may take up to 2-3 weeks at temperature between 25-30°C
Fermentation is the natural process of trasforming the sugar of the juice into ethyl alcohol and carbon dioxide
during the barrel ageing the wine is racked or fined
the maturing of the wine until it is deemed ready for bottiling may take place in tanks vats or wooden barrels