Wedding Card Witty Messages

Fermentation

Alcoholic fermentation:

Alcoholic fermentation is the transformation of the sugars in the wort into alcohol eticolo anitride more carbon dioxide ( more heat).

Sugars = Ethanol + Carbon dioxide

This task is carried out by yeasts which may have a strong and fast-acting or slow delicata.Per this reason, the yeasts are also selected and added by expert hands. The alcohol in a wine is complessvo the amount of alcohol carried out (as indicated on the label in volume %, ie 12.5%) and potential, that's what it would be if they did anchegli ferment residual sugar (sweet wines, for example: + / -2). There are steel containers to prevent it from being exceeded ideal Engine temperature (18-22 ° C for whites 0.25 to 28 ° C for reds). We must be careful not to stay in places where it ferments ilmosto, because this process releases CO2 (carbon dioxide) and then making the environment with deadly to humans. Durane the first fermentation period is said to tumultuous because the wort boils for the development of CO2.In later rather slow fermentation begins after the svinatura.Nelcaso the fermentation of red wines can take 5-7 days to get ready young wines and 0.15 to 20 days for wines with great color and flavor extracts suitable for invecchiati.Sempre red system for a third phase, the malolactic fermentation.

Fermentation malolattca:

Fermentation melolattica been transformed is the malic acid into lactic acid more carbon dioxide: malic acid = lactic acid + carbon dioxide. This process starts spontaneously in the spring when the temperature undergoes a rise, it serves to reduce the degree of pugenza (typical of malic acid) and making the wine softer (the bacteria work between 20-25 ° C and pH ranging from 3.7 to 4). This fermentation takes place in C or in Barrique ontenitori ISO9000, features 225-liter barrels that release substances lgnose, spices, vanilla sufficiently . The tannin is released dallegno says gallic or noble. E 'characteristic of red wines and makes them more acrobatics and lighter in color.

Correction must as

To support evrntuali lack of the must carry out the original is called corrections that can be summarized as follows: Increase or decrease in sugar level, if the maturazione è stata incompleta.La legislazione italiana vieta l'uso di saccarosio per cui si ricorre a tagli con mosti più o meno ricchi di zucchero.Un esempio è costituito dal cosiddetto mosto concentrato e rettificato ( MCR che si ottiene facendo evaporare l'acqua e creando un mini-mosto da utilizzare per itegrare altri mosti carenti) oppure dal mosto.