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Our job isn’t finished when fermentation is over. With many wines, especially reds, you may want to go ahead and do a malolactic (ML) fermentation as well. And during cellaring you need to keep your sulfite program up to avoid oxidation and spoilage. Along the way, though, you may want to make some other significant changes to your wine prior to bottling. These are deliberate, planned ...
Primary Fermenter. The basic wine fermenter is a 7.5–12 gallon (30–46 L) food-grade plastic container. It should come with a cover that allows you to attach an airlock. Even though the volume of wine made in a kit is only 6 gallons (23 L), you will need the extra fermenter volume to deal with foaming during primary fermentation.
Fining of wine is the addition of one substance to remove another. This basic definition often stretches to include adding more than one substance at a time, stabilizing wine without necessarily removing something, and maybe even adding something that will need to be removed later by filtration. It is a diverse subject with several classes of ...
Pour a fine-filtered sample (e.g., 200 mL) of wine into a non-reactive container with a high-range thermometer. If the sample is not adequately filtered, other forms of precipitation confound the results. Heat the sample to 176 °F (80 °C) and maintain at that temperature for 10 minutes.
This color change is generally undesirable in white wines . . .”. “Skin contact refers to the length of time the juice is left in contact with the skins and seeds. The longer the time of contact the greater the extraction of the components of the skins into the juice. In contrast to red wine production, the majority of the important sensory ...
Sometimes commercial wineries chill their for months in the 30-degree Fahrenheit range and still get “tartrate fallout.” Even if a wine has been “cold stabilized,” as this process is called, there’s no guarantee that it won’t throw some crystals (and other sediment) as it ages. The variables that determine how many tartrate crystals a wine will throw in its lifetime are multifold ...
Racking is a pretty simple procedure: Moving wine from one vessel to another. However, depending on when you rack and how you do it, you can help ensure a clean and happy wine, as well as fine-tune a style. Racking can be done to expose a wine to oxygen ...
