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Musts
After pressing the paste, it is
transferred to the cages and left to drain slowly by gravity or by
means of presses (preferably pneumatic) carrying out at different
pressures, being obtained musts of different quality: “yema” must, of
flower or “tear” must: the ones of more quality, the lightest and
fine, aromatic, smooth and fruitly.
They are achieved per gravity. First,
second and third or press musts: they are the strong, medium, and
light result of pressures, respectively. To greater pressure, smaller
quality. Each one of these qualities will ferment separated, giving
rise to different types of wine.
“Desfangado”
To eliminate the solid particles left
the must rest during a time so they go placing, by decantation, in the
bottom of the deposit. This mechanical form cleaning process is also
carried out.
Fermentation
It is the process by which the
sugars that contains the must are transformed into alcohol, by action
of the yeasts that are been remained without air, metabolizing the
sugars into alcohol and carbonical gaz. The control of fermentation
temperature, maintained between 18 and 22 º C, determines the quantity
of sugar that remains in the must. The
fermentación develops itself in two phases, a tumultuous one and
another quick one, and hard normally between 10 and 15 days.
According to the content of sugar:
Dry wine: does not consider more than 5
grams liter.
Semi Dry wine: has between 15-30 grs
liter.
Sweet wine: more than 50 grs. /liter
Movings
To eliminate the solid remainders
originating in the fermentation the wine of a container is passed to
another. It is submitted to two or three movings among the months of
November and January (in Europe). Later
the wines according to the qualities are selected.
Clarification
By means of some substances the solid
remainders that still have remained in the wine are dragged
to the container
fund.
Filtering
With equal purpose causes the wine
passes by a porous element or a membrane, from filters of land to the
modern and automatic ones, to retain the matters in suspension.
Bottling.
The wine is bottled for its
commercialization. |
