Beyond Fermentation5
Expertise Level 1

Beyond Fermentation

Tome Summary: The not-so simple inner workings of fermentation.
  • Expertise Level 2
    Expertise Level 2

    Pre Fermentation Adjustments

    Adjusting the natural balance of wine is a critical and tedious process. The adjustments available prior to fermentation include oxidation & pre-fermentation adjustments, clarification adjustments, acid adjustments, alcohol content adjustments and nutrient adjustments. Only so much of the original grape crop can be influenced through pre-fermentation adjustments. Read Now
  • Expertise Level 2
    Expertise Level 2

    Grape Chemical Components and Problems

    Grape juice must contain the proper balance of components for the production of acceptable wine. Sugar is the most abundant component of grape juice. Acids are the second most abundant component found within grape juice. Other components include mineral salts, polyphenols, flavor components and proteins. Oxidation and component levels must be monitored and controlled throughout the winemaking process. Read Now
  • Expertise Level 2
    Expertise Level 2

    Clarification Processes

    Wine clarification removes the impurities and undesirables present in the wine after fermentation. The natural process of gravity can be used to allow particles to settle out of the wine. A centrifuge can also be used to quickly separate particles out of the wine. The process of fining is also used to remove additional fine particles from the wine. Read Now
  • Expertise Level 2
    Expertise Level 2

    Components of the Fermented Must

    The liquid known as fermented must is produced by the result of the fermentation process. Must itself is created when the grapes are juiced and prepared for fermentation. Components of the fermented must include alcohol, acid, residual sugar and glycerol. Read Now
  • Expertise Level 2
    Expertise Level 2

    The Processes of Wine Stabilization

    Proper wine stabilization will minimize the formation of deposits within the wine bottle. Traditional stabilization processes utilize cooling the wine to a temperature just above freezing. Modern processes include contact stabilization that utilizes crystals of potassium bitartrate for the removal of deposits. Read Now

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