Whether you’re a wine enthusiast or just looking to learn a little more about this delicious beverage, it’s important to know how red wine is made. There are several stages in the process, from picking grapes to maturing the juice. Understanding how each step works will help you create the perfect bottle.
Harvesting Grapes
The process of making red wine begins with the selection of the grapes. Grapes come in many varieties, but those used for red wine are typically dark-skinned, such as Pinot noir or Cabernet Sauvignon. The grapes are harvested at their ripest moment and transported in large buckets or other containers for further processing.
During the harvesting process, winemakers must choose the best time to pick their grapes. This decision is made by considering several factors. The weather, temperature, ripeness of the fruit, and the type of grape are all important.
The pH level of the grapes is also an important factor. Red wine needs a pH of 3.3 to 3.5 to be considered ripe. The pH levels of white wine events need to be between 2.9 and 3.3.
The pH level of a grape is a good indicator of its acidity. Sugars in berries increase rapidly as they ripen. This can cause the wine to taste tart. The titratable acid level can fall between 6.5 and 9 grams per liter.
The ideal growing season for grapes is a cool winter with good moisture. However, the best harvesting conditions vary from year to year. Some growers are forced to harvest earlier because of the weather. They can use fungicides and pesticides to help protect their vines.
Spontaneous Fermentation
The process of alcoholic fermentation is managed with great precision by the winemaker in order to achieve the desired style of wine. Generally speaking, the longer the fermentation period, the more intense the tannins and the more complex the flavors will be. Once fermentation of the must is complete, it is processed further.
During spontaneous fermentation, the yeast microbiota has a major influence on the organoleptic characteristics of wine. These characteristics include the fruity aromas, green aromas, body, and mouthfeel of KL wines.
A study evaluated the volatile compounds in young red wines and compared the sensory characteristics of spontaneous fermented and inoculated KL wines. Using GC-MS, a total of 28 volatile compounds were identified in KL wines. The concentration of higher alcohols was significantly lower in spontaneously fermented wines than in inoculated wines.
During the initial phase of spontaneous fermentation, the yeasts are mainly aerobic strains. These yeasts can survive up to the end of fermentation, but do not exhibit very high resistance to elevated alcohol concentration. However, they can establish a viable population in an environment with high sugar levels and acidity.
Cold Maceration
During red winemaking, cold maceration may be used to enhance the flavor, aroma, and color of the juice. The process is essentially the same as regular maceration, except that the grapes are refrigerated instead of soaked. A wide variety of factors can affect the effectiveness of the maceration process. For example, the temperature, length of time, grape variety and cultivar all play a role.
The amount of phenol extracted during the maceration process depends on several factors. For instance, the maceration temperature, the time of maceration, the cap management, and the grape-ripening status can all influence the concentration of phenols in the wine. Phenols are mostly color pigments but also contain flavor compounds. In addition, they contribute to the structure and body of the wine. Therefore, it is important to obtain a balanced extraction of these compounds.
Maturation
During the aging process of red wine, several reactions are involved. Among them, the most relevant are oxidation and anthocyanin condensation. This is because polyphenols are major oxygen consumers. These compounds are known for their antioxidant capacity.
In addition, wood tannins increase antioxidant activity. They also contribute to the astringency changes that take place during the aging of the wine.
These compounds also act as protective agents against color changes. They are also quick oxygen absorbers. Some studies have shown that the polyphenol content in the grapes may change during the aging of the wine. However, the chemical parameters are set in different laws depending on the origin.
Some of the main economic agents that are involved in the production of wine are the associated and non-associated vintners, wholesalers, and viticulturists. These agents are used to increase the production of quality wines.
Tannins
Besides being a preservative, tannins in a red book a wine tasting add complexity and depth to the flavor. They also serve as a natural antioxidant and contribute to wine’s aging potential.
Tannins in wine are composed of two classes of phenols: flavonoids and non-flavonoids. The latter group has an important role in tannin formation, while the former is responsible for its astringent properties.
The astringent qualities of tannins in red wine are due to the fact that they bind to proteins in the mouth. The resulting mouthfeel is often described as puckery.
Several analytical methods have been used to measure the tannin content of red wines. Among these, reversed-phase chromatography (RPC) is considered the most accurate and reliable for the quantification of tannins in cold-hardy wines.
The RPC method is based on the assumption that tannins will bind to hydrophobic surfaces. However, the same analysis does not discriminate between tannins associated with macromolecules, such as DNA.
Final Thoughts
When the red wine is ready to bottle, the winery will fill the bottles, sometimes adding a non-alcoholic product, such as a fining agent, to adjust the color, texture, and flavor of the wine. Once in the bottle, the red wine will continue to age, often maturing over many years. Some can be enjoyed immediately, while others require months or even years to reach their peak.
Now that you have a better understanding of how red wine is made, you can get even more enjoyment out of this wonderful beverage. Not only will it taste better, but you can appreciate the winemaker’s skill and thought process that went into making it. So, why not uncork a bottle of your favorite red and enjoy the full flavor of the winemaker’s craft.
