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Types of Wines

Types of Wines

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Published by rajanrld1988

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Categories:Types, Recipes/Menus
Published by: rajanrld1988 on Feb 10, 2010
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10/21/2013

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Wines
DEFINITION
: Wine is an Alcoholic Beverage produced by natural fermentation of freshly gathered Grape juice. Produced according to the Local traditions and practices.
WINE PRODUCING REGIONS OF THE WORLD.OLD WORLD WINES
: Wine producing countries of Europe such as France, Germany,Italy, Spain & Portugal.
NEW WORLD WINES
: Wines producing countries such as Australia, South Africa, New Zealand, North & South America.
 
HOW IS WINE MADE?
GROWING GRAPES.
Grapes grow on vines. There are many different types of grapes, but the best wine grapeis the European Vitis vinifera. It is considered optimal because it has the right balance of sugar and acid to create a good fermented wine without the addition of sugar or water.
HARVEST
Weather is a major factor is determining whether a year is going to be a "good vintage"(or "year"). For example, was there enough heat during the growing season to lead toenough sugar? At harvest time, the short-term effects of weather are quite important. To produce great wine, the fruit should have a high (but not overly high) sugar content("brix"). Think of raisins.As the fruit dries, the water evaporates. What is left is the sugary fruit. If it rains just atthe point the wine grapes are ready, and before the grapes can be harvested, the additionalwater will cause the water level to increase, and the brix will go down. Not good. (Youmight ask, why not just add some sugar in the wine making process? Some do. Alsoconsidered "not good.")Every year the wine grape grower plays a game of chance and must decide when toharvest. Simplistically, if you knew it wasn't going to rain, you would just test the brixuntil it was just right, then harvest. If you harvest too soon, you will probably end upgetting a wine too low in alcohol content (there won't have been enough sugar to convertto alcohol). These wines will be "thin." If you delay harvest, there may be too muchsugar, which leads to too low acid content. This also affects the taste (and the aging possibilities) of the wine.
INITIAL PROCESSING OF THE GRAPE JUICE
Grapes can (and might still) be
crushed
by stomping on them with your feet in a big vat.But a more practical way is to use a machine which does the job (and at the same time,removes the stems).What you get may or may not get immediately separated. Skin and seeds mightimmediately be removed from the juice. Separation may not immediately occur 
 
(especially for red wines), since skins and stems are an important source of "tannins"which affect wine's taste and maturity through aging. (See Aging Wines.) The skins alsodetermine the color of the wine (see WHAT IS WINE).Maceration (the time spent while skins and seeds are left with the juice) will go on for afew hours or a few weeks
. Pressing
will then occur. One way to press the grapes is to usea "bladder press," a large cylindrical container that contains bags that are inflated anddeflated several times, each time gently squeezing the grapes until all the juice has runfree, leaving behind the rest of the grapes. You can also separate solids from juicethrough the use of a centrifuge.
OPERATIONS IN A WINERY

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