Fermentation - red wines

À propos de cette activité

Fill the gaps

Créé par

Rita Bandirali

Italy

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Compléter Fermentation - red winesVersion en ligne Fill the gaps par Rita Bandirali 1 rimontaggio follatura removed barrel cap days Vinomatic microbes wood higher rotary dry bottom paddle 'autofermenter' ageing insulating 'extended bodied tank extracted CO2 weeks During red wine fermentation , a mass of skin debris called the floats to the surface , carried there by bubbles of . lf allowed to remain suspended , this cap will overheat and out , thus minimising extraction of colour ( especially ) and flavour components . A dried cap also becomes a repository for undesirable such as acetic acid bacteria . lf the skin cap remains intact for too long , it has an effect and creates temperature stratification in the fermenting . The temperature in the centre of the skins may be 10°C than the wine below it . Various methods exist for re - suspending cap material in the fermenting wine ; the simplest way is to physically 'punch' it back down into the liquid with a , something that can only be carried out in open fermenters . In Italian this method is called . Alternatively , wine can be pumped from the of the tank and discharged over the top of the cap ( called 'pumping - over' ) , thus irrigating and dispersing it . Various means of irrigation have been devised , the Ducellier system ( also known as the ) probably being the most useful . In Italian this method is called . Some wineries fit boards inside their tanks , which prevent the skins from floating to the top . Finally , there are now fermenters , which contain a system of internal vanes and revolve slowly about their long axis , thus ensuring thorough contact between skins and wine . Notable examples are the Rototank and the fermenter . The free - run wine will be from the fermentation vat when the required amounts of colour , flavour and tannin have been . The timing can vary from 2 to 3 post - fermentation , according to wine style . Some wineries leave the wine in prolonged contact with skins after fermentation has been completed , usually for a period of 2 or 3 weeks . This practice , which was a characteristic of Bordeaux wines , is called maceration' ; wines produced in this way have a better capability . With red wines , practicalities demand that they be almost completely fermented in tank ( to ensure appropriate extraction of colour and tannin from the skins ) before being transferred into a for the completion of fermentation . Any full - red wine can benefit from at least partial barrel fermentation , as the contribution of to the character of red wine is very important .

Compléter

Fermentation - red winesVersion en ligne

Fill the gaps

rimontaggio follatura removed barrel cap days Vinomatic microbes wood higher rotary dry bottom paddle 'autofermenter' ageing insulating 'extended bodied tank extracted CO2 weeks

During red wine fermentation , a mass of skin debris called the floats to the surface , carried there by bubbles of . lf allowed to remain suspended , this cap will overheat and out , thus minimising extraction of colour ( especially ) and flavour components . A dried cap also becomes a repository for undesirable such as acetic acid bacteria .
lf the skin cap remains intact for too long , it has an effect and creates temperature stratification in the fermenting . The temperature in the centre of the skins may be 10°C than the wine below it .

Various methods exist for re - suspending cap material in the fermenting wine ; the simplest way is to physically 'punch' it back down into the liquid with a , something that can only be carried out in open fermenters . In Italian this method is called .
Alternatively , wine can be pumped from the of the tank and discharged over the top of the cap ( called 'pumping - over' ) , thus irrigating and dispersing it . Various means of irrigation have been devised , the Ducellier system ( also known as the ) probably being the most useful . In Italian this method is called .
Some wineries fit boards inside their tanks , which prevent the skins from floating to the top . Finally , there are now fermenters , which contain a system of internal vanes and revolve slowly about their long axis , thus ensuring thorough contact between skins and wine . Notable examples are the Rototank and the fermenter .
The free - run wine will be from the fermentation vat when the required amounts of colour , flavour and tannin have been . The timing can vary from 2 to 3 post - fermentation , according to wine style .
Some wineries leave the wine in prolonged contact with skins after fermentation has been completed , usually for a period of 2 or 3 weeks . This practice , which was a characteristic of Bordeaux wines , is called maceration' ; wines produced in this way have a better capability .
With red wines , practicalities demand that they be almost completely fermented in tank ( to ensure appropriate extraction of colour and tannin from the skins ) before being transferred into a for the completion of fermentation . Any full - red wine can benefit from at least partial barrel fermentation , as the contribution of to the character of red wine is very important .

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Fermentation - red wines

Compléter

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Compléter

The Preamble

Compléter

FFA Creed Paragraph #2

Compléter

Anatomy quiz

Compléter

FFA Creed Paragraph 3

Compléter

COMPLETE THE LYRICS OF SONG

Compléter

Fermentation - red winesVersion en ligne

par Rita Bandirali

rimontaggio follatura removed barrel cap days Vinomatic microbes wood higher rotary dry bottom paddle 'autofermenter' ageing insulating 'extended bodied tank extracted CO2 weeks

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