Commercial yeasts allow winemakers to produce very consistent wines year-in-and-out.Here are a couple of notes on wine yeast: Spontaneous fermentation uses yeast found naturally on grapes! The yeasts come either from a commercial packet (just like you might find in bread making), or occur spontaneously in the juice. What happens is small sugar-eating yeasts consume the grape sugars and make alcohol. Step 4: Add yeast to start the wine fermentation Indigenous yeast fermentations are rising in popularity for white wines. The settling process helps remove suspended solids that would normally add bitterness to the finished wine. The fresh-squeezed juice is cloudy and sweet! It sits in a tank for a little while to settle and chill down. Settling allows bitter tasting solids to precipitate out of the juice. Check out this eye-opening article about sulfites and your health. The press squeezes juice from the grapes which gets collected into a tank.ĭuring this step, grapes also receive sulfur dioxide to stop bacterial spoilage before the fermentation starts. Picked grapes head immediately to the winery and go into a wine press.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |