about 60ºF/16ºC. With more robust red wines,
the must is fermented at a temperature
between 65 and 80ºF/18–27ºC in contact with
the skins, to extract pigments, tannins, and
flavor. This phase may last for 4 to 14 days
(less if heat or a carbon dioxide treatment is
applied). Then the must is separated from the
skins and fermented again for a total of two to
three weeks. One of the most critical variables
during fermentation is temperature. The lower
the temperature, the slower and longer the
fermentation, and the more aromatic
molecules accumulate.
The main fermentation is considered
complete when essentially all the sugar in the
must has been converted into alcohol. A wine
with no residual sugar is called dry. Sweet
wines are made by stopping the fermentation
before all the sugar has been consumed, or
more commonly, by adding some reserved
sweet grape juice to the dry wine after its
yeast has been removed.
barry
(Barry)
#1