导图社区 Red Wine Making Process
红葡萄酒制作流程思维导图,先去梗,把葡萄果粒从梳子状的枝梗上取下来。因枝梗含有特别多的单宁酸,在酒液中有一股令人不快的味道。
Red Wine Making Process:Crushing and Desteming,Alcoholic Fermentation,Manageing the skin,Seperation of Jucie and Solid,Pressing of solid,Malolactic Frementation
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Red Wine Making Process
Crushing and Desteming
Must: the jucie,crushed with or without stem
Machine: Crusher- destemer
Yeast
Metabolize sugar to Alcohol
Wild / ambient / indigenous
Natural yeasts are unpredictable and inconsistent
Cultured yeasts are more predictable tha wild yeast
Alcoholic Fermentation
Yeast+sugar=Alcohol+Carbon dioxide
Must weight: measurement of sugar level (determin the alcohol level)
Frementation vessel : Oak barrel / stainless steel tank / concret vats
Manageing the skin
Pigeage: punching down with tool or feet
Remontage: pumping the jucie from the bottom over the top
Cap: soilds of grape, on the top of the jucie
Seperation of Jucie and Solid
Free run jucie
Pressing of solid
Extract color and tanin from the skin and seed
bladder press
screw type press
basket press
Malolactic Frementation
Conversion of Malic acid to Lactic acid
After the Alcoholic fermentation
Wines are more stable and winy
Blending and Maturation
Develop particular set of flavors
Finishing
Fining Agents: Egg whites / Casein / Isinglass(fish bladder) / Bentonite
Vegetarian problems
Cold Stabilization: froze the tartrate and removed from wine
Bottle Shock: Rest wine before get into market