The production of red wine is more of an art. It allows
wine–makers to express their style and skills. Variables are plenty: time spent
on lees, adequate fermentation temperature, extraction of colour, period of
ripening in wooden barrels (barrique), type of barrel as well as proper wine
The colour of the wine consists of anthocyanins, natural pigments which are present in many plants( eg.flowers). Most of the pigments in the grapes are in mutual chemical coherence, and their colour to a large extent depends on the pH-value and some other factors. Some coloured tannins are also present and their concentration and molecular structure increase along with the ageing process of the wines. Thus, in old wines the increase is so big that they create a sediment at the bottom of the bottle.
Ripeness of the grapes The ripeness of the grapes during harvest depends on the desired style of wine. More ripe grapes means more full-bodied wine and very often rich in taste and aroma, with more alcohol. However, the main reason for selection of grapes, as well as the time of harvesting is the fruity aroma of the grapes.
Harvesting and mechanical procession Therefore, the grapes is being harvested in the most suitable time. It is supposed to be sound and moderately cool. Therefore, it is harvested early in the morning. It is transported to the winery in very short period of time. Then it is separated from the stems and it is crushed. In Skovin we have the capacity to control the intensity of crushing of the grapes, depending on the style of desired wine, from whole berry to fully crushed, where the entire quantity of juice is being extracted.
At this stage, depending on the analysis, it is possible to add acetic acid as well as SO2 depending on the condition of the grapes. There is a tendency to minimize the quantity of SO2 which is added optionally, thus establishing overall control over the condition of the grapes.
Fermentation Afterwards this mixture is transferred into the fermentation tanks. Selected yeasts are being added and the mass is then mixed. During the fermentation process, on the surface of the tank a so-called “cap” is formed containing solid particles of the grape berry. This cap is sprinkled with wine, which is then taken from the bottom of the vessel. This contributes to extraction of the tannin from the mixture. The fermentation temperature is between 28 and 30 C. The time spent in lees depends on the ripeness of the grapes, the temperature of the ferment and the desired style of wine, as well as the time when the wine is intended to be placed on the market.
When the wine-maker decides that the wine has adequate colour, taste and extracted tannins, it is separated from the sediment. The same as in white wines, the free- run wine and the fractions on the press are separated.
Fine procession After pressing, fermentation of sugar in the wine into alcohol is finished. This is the so-called “ silent” fermentation, during which the wine ferments until becoming dry (without sugar residues), except in cases when the desired style of wine demands the presence of such residue (semi-dry , semi-sweet, sweet..). Usually this is the phase when the malolactic fermentation is complete, which results in production of harmonious taste.
In this phase the wine is easily clarified with bentonite or gelatin, egg white etc. All of this depends on the condition of the wine. There is no firm pattern of production. The tendency is to preserve the pH-value between 3.3-3.6.
The next phase is the maturing of the wine in tanks or barrels. The temperature of maturing of a bottle of red wine is 15-20 C. It is of great essence to separate the wine from the lees on time, as well as to enable limited aeration. Before the filtration of the wine, it is necessary to decant the wine for several times.
Final procession and bottling When the wine reaches its matureness, the coupage is made, the wine is tasted again and tested in a laboratory, filtrated and slightly sulphited. There is no need for sterile filtration if it is a matter of dry and sound wines with complete malolactic fermentation. The next step is bottling. The wine gains in quality during the maturing in the bottle, if stored at the temperature of 15-20 C and if properly corked.
09 Јune 2010 New wine - Sun City Promotion of
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27.06.2010
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