| | 3 - THE PRESSING
After a further selection of the grapes (those broken are discarded or attached by mold) he proceeds to the pressing getting:
• a solid (peels 15-20%, vinaccioli 3-6%) part
• a liquid (must 65-75%) part
If the pressing were excessive him it would risk the issue of substances amaricanti.
4 - THE MUST
With the pressing it is gotten the must that has this composition:
• water 70-85%
• sugars, the glucose, said also "grape's sugar", mostly present in immature grapes partially, the fructose, in great percentage in grapes with complete maturation. Generally sugars are more presents in the warm zones since they are produced by the photosynthesis clorofilliana, the percentage of present sugars in the must it will determine the title alcolometrico of the wine according to this algorithm: sugar's percentage x 0,6 = alcoholic volume%, that is from 1g of sugar 0,6mls of alcohol are gotten;
• organic acids, the tartaric acid from the hard taste, the characteristic of the grapes, the malic acid from the sour taste, more present in the zones to cold climate, the citric acid from the fresh taste but decidedly less present than the others. If the acidity is suitable the wine it results serbevole and coolness, if it is too much low it results flat, if it is tall it results hard;
• polifenoli (tannins and dyes), substances that determine the color and the taste of the wine; they are present in the peel and in the you rasp and as antioxidants (for this motive white wines are more delicate since they contain less of it) also act. They classify in
• antociani (dyes), that gives the red color to the young wines;
• flavoni (dyes), important for the color of the white wines;
• leucoantociani and catechine (tannins) that besides the color of the white wines they determine the astringent taste;
• nitrogenous substances, fundamental for the growth of the yeasts and therefore for the fermentation (to inhibit they are filtered her es: Foamy Asti)
• substances pectiche (pectine, rubbers, mucilages), that increases after the maturation and they decreases after the fermentation; rubbers and mucilages can be responsible of intorbidimento;
• fragrant (terpèni) substances, are present in the peels in very varying percentages in the different grapes;
• mineral, in their globalità defined "ashes" (iron, kick, copper, etc.) they determine the transparency and the sapidità of the wine; they are absorbed from the ground or from the contact with the equipments;
• microorganisms, classify him in
• yeasts, responsible of the alcoholic fermentation; in grapes' case struck by oidio and mildew him it resorts to yeasts selected for performing one "fermentation in purity", that will be absolute if there will be no original organisms, relative if they will be still present;
• bacterias, some responsible of the wine's illnesses, others in degree to realize the fermentation malolattica (latexes)
• mold, harmful generally for the grapes and his/her by-products (in the case of the Botrydis Cinerea contrarily it determines him the formation of aromas and tastes very appreciated (es: Frascati Cannellino)
• enzymes, proteins that generally increase the speed of harmful chemical reactions
• vitamins 5 - THE SYSTEMS OF VINIFICAZIONE
VINIFICAZIONE IN WHITE
And' characterized by the absence of contact between must and vinacce (maceration).
The phases are:
• diraspatura to eliminate the rasps
• pressing of the grapes
• sgrondatura to eliminate the vinacces (the white wine he can also produce then with red grapes in how much the peel is to confer the color)
• illimpidimento, decantazione, filtering, centrifugazione
• alcoholic fermentation, to the temperature of 18-22°C
• svinatura, to separate the wine-flower from the dregs (dead cells, coagulated substances, fallen salts)
VINIFICAZIONE IN RED
And' characterized by the maceration, that is the contact of the must with the vinacces, to make to migrate the contained substances in the peels and in the vinacciolis toward the liquid and to confer so to the product color and aroma adjusted.
The phases are:
• pressing of the clusters in soft way
• diraspatura to eliminate the rasps
• alcoholic fermentation making to come to contact the must and the vinacces; to the temperature of 25-28°C it has the duration of 5-8gg for the wines to drink young people, 15-20gg for those proper for the aging)
• fulling-fermentation submerge-rimontaggio to avoid aloft the stratification some vinacces
• svinatura, to separate the wine-flower from the dregs (dead cells, coagulated substances, fallen salts) and from the vinacces (peels and vinaccioli)
• torchiatura of the vinacces to get one "1 ^ torchiatura" to eventually unite to the wine-flower to correct (the residues of the following torchiatures are used instead for vinegar and distillates) him/it
VINIFICAZIONE IN ROSY
You performs a vinificazione in white of berry grapes redhead that has little pigmentation (es.: Pinot Grigio) or mixing white grapes and red grapes.
In alternative you/he/she can be a vinificazione in red redoubt: the smaller time of maceration on the vinacces confers a slimmer color.
The clarets (from the more color similar to the red) and the cerasuolis (more neighbors to the whites) exist.
HEAT VINIFICAZIONE
The heat vinificazione is a continuous system that allows therefore a rapid vinificazione and that you/he/she can be used for moldy or immature grapes directly treated or after the pressing / sgrondatura.
The liquid must is heated to 90° and then versed on the solid part of the vinacces, with the purpose to get a temperature around the 65°.
Other formality is that to heat the whole mass up to 60-70° for once varying from mezz'ora to few times. The treatment provokes particularly a good extraction of the pigments and the inattivazione of the enzymes of the become oxidized himself/herself/themselves and therefore it allows a smaller use of the SO2.
The defect of this technique is that the characteristic organolettiches result standard and of non elevated quality.
VINIFICAZIONE CONTINUA
The continuous vinificazione consists of introducing in the inferior part of the fermentatore of the fresh must and in the extraction in the tall part of the same of the wine that is formed as the alcohol being lighter curtains to stratify aloft.
Gives the immission of fresh must in an environment in which the fermentation is begun it already decreases the time of the fermentation and therefore this procedure allows to save time.
From a qualitative point of view a more elevated alcoholic degree is gotten, a fermentation anticipated malolattica, an intense color and a smaller percentage of methanol. 6 - THE FERMENTATION
THE ALCOHOLIC FERMENTATION
The alcoholic fermentation consists in the transformation of the present sugars in the must in alcohol etilico more carbonic (more heat) anhydride:
Sugars = Alcohol etilico + carbonic Anhydride
This assignment is developed by the yeasts that you/they can practice a rapid and strong or slow and delicate action. For this reason the yeasts are also selected and added by experienced hands.
It needs to watch out for not to stop in environments where the must ferments because this trial emits CO2 (carbonic anhydride) making the saturated environment and therefore lethal for the man.
During the first period the fermentation is said tumultuous because the must reboils for the development of CO2. In a second moment it begins the slow fermentation instead after the svinatura.
In the case of the red wines the fermentation can last 5-7gg to have young and ready wines, 15-20gg for wines with a lot of color, aromas and proper extracts to be aged.
Always for the red a third phase exists, the fermentation malolattica.
THE FERMENTATION MALOLATTICA
The fermentation malolattica consists in the transformation of the malic acid in lactic acid more carbonic anhydride. This trial, that spontaneously begins in spring when the temperature suffers a rise, it serves to reduce the degree of pungenza (typical of the malic acid) and to make the softest wine. It happens in containers ISO9000 or in barrique, characteristics 225 liters strokes that release woody substances, speziate, vanigliate in suitable measure.
The tannin released by the wood is said Gallic or noble. And' characteristic of the red wines and it makes them more balanced and of slimmer color. 6 - CORRECTIONS OF THE MUST
To support possible lacks of the native must him proceeds to the so-called corrections, that can be so reassumed:
- increase or diminution of
• sugary degree, if the maturation has been incomplete. The Italian legislation forbids the use of saccharose for which he resorts to cuts with musts richer in sugar. An example is constituted by the so-called assembled must and corrected (MCR) that it is gotten making to evaporate the water and creating a mini-must to use for integrating other musts carenti) or from the mute (made infermentescibile for the action of SO2) must;
• degree of acidity, if the year has been cold and damp. You resorts to the use of tartaric or citric acid to raise the acidity, to salts as the carbonate of kick or to cuts with less sour musts to reduce her/it;
• specific (more energetic) pressing
• I contact with the vinacces
• you cut with other musts to modify
• color
• quantity of tannins
• extracts
7 - TREATMENT OF THE MUST
Some treatments of the must that effect him using yeasts selected for compensating possible lacks exist or to exalt the characteristics of the same:
• filtering, centrifugazione, to get great transparency
• pasteurization, to eliminate microorganisms indesiderati
• termocondizionamento
• The most complex treatment is the use sulphurous (SO2) anhydride which eliminates the bacterias, it stops the fermentation, it stops the oxidation (white), it accelerates the dissolution of the peels (red), it makes to fall the dregs (clarification), it produces the "mute must" (infermentescibile). | |
