Wine Quality

Wine quality is depend on the way how the production run, wine production is depended on the microorganism available on that environment. Sometimes the process use the environment that is sourced from river or air condition on the environement, from this process wine production sometimes can't be proceed in other place.

For the manufacture of dry red wine, red or black grapes are necessary. The grapes are run through a crusher, which macerates them but do not crush the seeds, and also removes part of the stems. The resulting pulp, or must, is pumped into 11,000 to 38,000 L tanks, where sulfurous acid is added to check the growth of wild yeast. An active culture of selected and cultivated yeast equal to 3 to 5 percent of volume of juice is added. During fermentation, the temperature rises, so that cooling coils are necessary to maintain a temperature below 30oC. The carbon dioxide evolve carries the stems and seed to the top, which is partly prevented by a grating floated in the vat. This allows extraction of the color and the tannin from the skins and seeds. When the fermentation slow up, the juice is pumped out of the bottom of the vat and back over the top. The wine is finally run into closed tanks in the storage cellar, where, during a period of 2 or 3 weeks, the yeast ferments the remainder of the sugar.

The wine is given a cellar treatment to clear it, improve the taste, and decrease the time of aging. During this treatment the wine is first allowed to remain quite for 6 week to remove part of the matter in suspension, and then racked for clarification. Bentonite or other diatomaceous earth, may be used for clearing, 20 to 185 g being stirred into every 100 L of wine. An insoluble precipitate with the tannin is also formed. Extra tannin may also be added, and the wine racked and filtered through diatomaceous earth, asbestos, or paper pulp.