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The wine grapes, other fruit or honey products, alcoholic beverages. Mesopotamia began to conquer the world Europe, Africa and the 16th century by the Spaniards in America and eventually to Australia and New Zealand. The grape must is pressed from the alcoholic fermentation. The annual rainfall is determined by the grapes (and wine) amount of hours of sunshine and sugar degrees. The grapes are usually harvested in late September, the noble grapes later.
Wine & champagne
Production of wine
The wine-making operations, the natural ripening process factions. It's a different industry, grape gardening work area. Technology description we started in the fall, when the grape growers work as a result of sunlight and nutrients due grapes mature szüretelőkre a smile. These clusters of wine-making technology, raw materials.
The wine making process is at the head of the line vintage events. First operation in the vines and clusters of grapes cut in buckets, baskets delivered more I processed the scene. The second and third operation of grapes gathered ledarálása and stamping. Molding presses, large vats done. The pressed juice of the grape must, which will be filled up bottles and kegs. The fourth of the fermentation process, as can be observed in other food industry technologies (bread baking and cheese creation palette) because of the natural materials occurring fermenting fungi, which make the material transformation.
A must for wine fermentation is a natural process, but controls should be run. Chemistry of the process is the following: sugars in musts of ethanol yeasts transformed according to the following simplified chemical formula:
Glucose C6H12O6 → 2 ethyl alcohol C2H5OH + 2 CO2 gas
The fermentation process by adding so-called yeasts would secure to prevent the fermentation of ecetesedésig reach. The new wine underwent fermentation stripped. As with other food technologies is an important industrial operation at the end of the fermentation process, the new wine is filtered, and thus it is removed from the accumulated residues (pomace) and clean barrels filled with further aging.
The completed new wine, now the aging process of the required technology, so decanting is repeated several times, the bottle KENEZ reached maturity during storage, often check the status of wine, taste.
Champagne
The sparkling wine is made from a strong acid: Parking area is exposed to sudden temperature decreased in the course of the fermentation is slow, so the fermentation is not complete and will be a certain amount of sugar. After a while, bottled and placed in warmer environments, dormant yeast to the wine in the bottle wake to life again, and again the sugars start eloskodni. The fermentation process resulting carbon dioxide gas there is nowhere to escape, so spreads the wine until the bottle is opened.
Four types of champagne-making methods are known:
Meth Traditionelle - 0,75 l bottle fermentation
Magnum bottles - 1.5L bottle fermentation - Classical Method
tank fermented sparkling
Asti method (Meth rural) and - the high sugar content must become szénsavassá during primary fermentation
The above-described methods need to be further clarified in some respects. The grapes for sparkling wine is generally harvested before full ripeness, when the sugar content is lower than the full ripeness and acidity content of sugars, compared to the relatively higher when consumed by itself is not an overly harmonious wine resulting from them.
The traditional method, the méthode champenoise or méthode made by traditionnelle are bottle-fermented and aged champagne, which the tirage liqueur sugar content of secondary fermentation and lees aging in place within the same bottle, and the sweeping plug blastoff is carried out through the traditional degorzsálás. The champagne method, this is the same bottle on the market as one in which fermented and aged. The champagne bottles on the lees resulting rázóállványon transmitted by shaking and rotating the direction of the traffic jam. Subsequently, the bottles degorzsálják, i.e. the opening of the cylinder close to a small amount of lees champagne and frozen, and then the ice plug formed in the secondary fermentation in the bottle due to the prevailing pressure of approximately 6 bar kilo deployed. The degorzsálás leaving the dregs and the amount per bottle of champagne expedition liqueur substitute, which is a variety of flavors, old wine, brandy, sugar may include, but is now the most widely sparkling wine and izocukrot, sucraloze is included. The difference between the méthode champenoise and the méthode traditionnelle technologically not only the geographical indications of a difference, because thanks to successful lobbying by the French producers, the above procedure these days, more and more appear on the packaging of sparkling wines, sparkling wines produced only in the Champagne province.
