White wine is a wine whose color can be yellow-straw, yellow-green, or yellow-gold. This is produced by the alcoholic fermentation of a colorless fruit pulp, which may have skin of any color. White wine has been around for at least 2500 years.
Various kinds of white wine comes from a large number of varieties, the method of wine making, and the ratio of the remaining sugar. White wine comes primarily from "white" grapes, which are green or yellow, such as Chardonnay, Sauvignon, and Riesling. Some white wine is also made of grapes with colored leather, provided the wort obtained is not tarnished. Pinot noir, for example, is commonly used to produce champagne.
Among the many types of white wine, dry white wine is the most common. More or less aromatic and sharp, it comes from the complete fermentation of the wort. The sweet wine, on the other hand, is produced by disturbing the fermentation before all the grape sugar is converted into alcohol; this is called Mutage or fortification. Methods of enriching wort with double sugar: grape maturation, passerillage (stretching), or use of noble decay . The sparkling wine, mostly white, is a wine where carbon dioxide from fermentation is stored dissolved in wine and becomes gas when the bottle is opened.
White wine is often used as a apÃÆ' Â © ritif before meals, with dessert, or as a refreshing drink between meals. White wine is often considered more refreshing, and lighter both in style and taste than most of their red wine counterparts. In addition, because of its acidity, aroma, and its ability to soften boiling cooking meats and juices, white wine is often used in cooking.
Video White wine
Histori
Antiquity
The first traces of wine that have been discovered since 7500 years ago, in Iran today but the results of archaeological excavations have not been able to determine from which time the wine began to be produced. Epigraphy tells us about the existence of wine in the Middle East: produced in "High Country" (mountain border between Anatolia and Armenia) and then imported to Mesopotamia mainly from the 3rd millennium BC. Hattusa tablets describe wine in terms of wiyana in Hittite, GE? TIN in Sumerian, and karÃÆ' Â ¢ nu in Akkadian. Can be red ( SA 5 GE? TIN ), light (or maybe white: KÃÆ' â "¢.BABBAR GE? TIN ) good ( DUG.GA GE? TIN ), sweet ( LÃÆ'L L GE? TIN ) new ( GIBIL ), or sour ( GE? TIN EMSA ).
In Ancient Greek wine it has been developed and used since Hippocrates, a physician born around 460 BC which is commonly prescribed for patients. "Vinous white wine" and "bitter white wine" were used among the medicines - a mark of diversity in production at the time.
In Roman times, the type of wine preservation done by the Greeks was their model for a long time and production included white wine. Rich Roman nobles organize banquets where the cost of food is a sign of prestige. In a variety of expensive wine products play a dominant role. The wealthiest residents built a luxurious villa in the Bay of Naples where the vine has been cultivated since it was introduced by the Greeks. The aminum or the ancient wine produces sweet white wine that is produced as a wine contemplating resembling modern Madeira. The conquest of more and more regions to the north prompted the Romans to grow wine and produce lighter and less sweet wine. It also encourages them to look for new wild varieties that can adapt to distant areas where Mediterranean varieties show their limits. For example, vines planted on the banks of the Rhine to provide drinks with healthy Legions compared to rarely drunk water. The wine is drunk cold in summer and warm in winter a practice that still continues in the 21st century.
Medieval
Wine merchants failed to survive the fall of the Western Roman Empire and the maintenance of wine dropped dramatically. Germans preferred to drink beer and did not see the value of the wine trade. The decline of wine maintenance is increasing as the Vikings cut the sea lanes in the Atlantic. To the south, the Saracens made Ghazw or the raids. These campaigns in southern Europe caused the Languedoc, Provence, Southern Italy, and Douro Valley to diminish - those who were brought into slavery or escaped from threats.
The knowledge of wine culture is preserved by the Catholic Church: the wine is necessary for the celebration of Mass and the monks plant vines at high latitudes and increase the monastic area. Difficult to transport and store, old wine remains a product for local consumption. Commerce was founded initially after the enrichment of nobles and priests because, like the Romans, the art of the table reflects the reputation of the host.
River trade is very important in the development of vineyards. The Germanic countries benefited from navigable Rhine and Danube so that they could export their production. Charlemagne contributed to this growth by enacting the Capitulare de villis which included a set of rules on the cultivation of vines in all areas. It was an era of great development of white wine culture in Germany and Austria. The vineyards of Central Europe reached 100,000 hectares which is three and a half times the area in the 1990s. From the 13th century merchants distinguished vinum hunicum (wine from Hun), drunk by people, from vinum francium (wine from Frank) which is a wine for rich aristocracy. There is recognition of Riesling and Sylvaner varieties from the late Middle Ages.
Part of the European trade is by sea along the Atlantic coast. The English, then Dutch and Scandinavians from their request for wine, created a madness to plant between Bordeaux and La Rochelle. A bit of dry white wine is produced for export from La Rochelle while Bordeaux exports most of the inland wine received through Garonne. When wine production was introduced on the banks of Charente in the 17th century, the white wines of Charente were introduced as cognacs. At the same time, dry white wine popular with the Netherlands is produced in the north, around the Nantes port from the current area of ​​the AOC Muscadet and the GOV-plant AOVDQS in the Loire Valley. The vineyards of the Loire Valley and South-west have their sales network thanks to the navigation capabilities of the Loire and Garonne.
In the Mediterranean Basin, the Crusades enriched both the Venezia and Genoese republics. To supply Frank's rich army of forces, these republics gave them grapes from Greece. The Port of Monemvasia, which exports a lot of white wine, gives its name to various Malvasas. Crusaders also found Muscat wine. After returning home, wealthy rulers and aristocrats wanted to buy the sweet wine they enjoyed in the East. They come from grapes that dominate the Languedoc-Roussillon and Spanish vineyards. This wine trade is facilitated by their high alcohol content that ensures conservation during long trips to Northern Europe.
Modern era
In 1453, the Ottoman Empire took Constantinople and the situation of Venice and Genovese worsened. Wine trade between the eastern Mediterranean and northern Europe fell sharply. At the same time, Spain has just completed their Reconquista and replaced Mediterranean wine with its own, especially for British and Dutch consumers. The Port of SanlÃÆ'ºcar de Barrameda began exporting large amounts of white wine that is the ancestor of sherry today. This wine is called sack and causes a sensation in the UK. Even at the height of the hostilities between the two countries (as in the Spanish Armada episode in 1588) trade continued - sometimes provided by pirates who stole what they could not buy. Between 40 and 60 thousand barrels of 500 liters each leave the Spanish coast every year for England and the Netherlands (this volume of about 300,000 hectoliters represents two-thirds of today's production).
From the 16th century the first European vines were planted in America: in Mexico, then Peru, Bolivia, Argentina, and Chile. This is in addition to the original vines that grow in Mexico but this pre-Columbian production is not for wine production because the wine is too sour. It is used to produce an acachul beverage sweetened with fruit and honey.
The Little Ice Age spells the death bell of northern viticulture. The vine disappeared from northern Germany and Baden, and the maximum height for the maintenance of the wine dropped to 220 meters. Hans-JÃÆ'¼rgen Otto notes that: "all vineyards suffer and diminish in regions" In England, the vine also disappears. Early vineyards prefer to choose white wine varieties because, although raw white wine allows slightly sour grapes can still be consumed, while red wine does not provide sufficient color and green tannins make bitter wine. Fermentation disorders by winter lead to the discovery of a secondary champagne fermentation process.
The enrichment of some residents creates a madness for rare grapes. This phenomenon, which is already responsible for the development of sherry in England, is reproduced in Central Europe. The discovery of the benefits of the glorious decay of white wine took place around 1650 in Hungary for the development of Tokaji wine. Hugh Johnson states that: "Tokay from three centuries ago is the best sweet wine in the world, it's inherited from the long-standing wine-making tradition". Developed with a wine that is extraordinary maturity is due to trade secrets, this wine also develops its quality through a long process of being a secret in a cellar in a wine cellar. Given by the House of Habsburg, Tokay experienced a lucrative trade. Counterfeit experiments are futile and the use of sublime decay remains secret. It was not until 120 years later that the very late harvesting method was tested on the steep banks of the Rhine River. Its use at Sauternes was proved in 1836 at ChÃÆ'Â Â Ã ¢ au La Tour Blanche but at that time it was very late harvest gave a very rich wine that took several years to age in a barrel.
Other areas find secrets that will make them rich. So, Dom Perignon is the legendary champagne creator. In the northern vineyard he develops a special wine that will incite a tremendous passion for wine produced in a climate where wine can not be expected to reach maturity or sufficient color.
The mode of drinking cheap dry white wine began in Paris in the 18th century: to avoid customs the Parisians took the habit of drinking their wine at a manufacturer's premises outside the city walls. The cabin opens their door by the river, becomes a Guinguette (similar to a tavern): so the wine drunk there is also called "guinguet". This is the wine of the Seine or Marne hills, acid, but the time-transport conditions are not possible to be used prematurely.
Contemporary era
Champagne was created in the 18th century but in the next century a global expansion will take place. The crowned head of Europe quickly made a wine style in their courts even though its production, certainly in a bottle, made a very expensive product. Hugh Johnson gave an important diplomatic role to champagne: Talleyrand will offer this wine at the Vienna Congress negotiating table, using it to loosen his partners in discussions. The occupation of Champagne by Russian forces in 1815 published the sparkling wine to the Russian aristocracy. The Veuve Clicquot (Clicquot Widow) ordered his wine for the inhabitants saying "they drink today, tomorrow they will pay..."
The progress of the glass industry (especially from coal use) helped democratize the use of glass bottles. The production of sparkling wine increased dramatically and spread to the American continent. Manufacturing techniques are industrialized and other areas inspired but the reputation of champagne suffers. The champagne commercial flight is a product of the industrial revolution that allows it to be within the financial reach of the middle class booking.
The period of the 19th century before the arrival of phylloxera was the golden age of wine. The industrial revolution enriches bourgeois clients for the best wines and rustic exoduses to factories creates a huge market for mass-produced wines. A striking example of white wine is the maintenance of wine in Germany. The feeling of freedom of entry into German wine makers under French occupation during the First Empire prevented the aristocracy and the clergy from restoring all the vineyards from which they were captured. The practice of late harvest is widespread and the more or less sweet wine gains a balance against the acidity of those who are always alive. In 1872, the Geisenheim Wine Nursery Institute was formed and is the source of many crossbreeding that gives new varieties - the most famous of which is MÃÆ'¼ller-Thurgau. During the same period, Switzerland adopted, along the banks of Lake Geneva, the vineyard mainly produces white wine.
During the 20th century planted vines in countries where unknown is booming. However, it is wobbly in places with higher temperatures during fermentation. The use of larger containers creates a fermentation problem: yeast produces heat that can not escape and exceeds 35 Â ° C micro-organisms begin to suffer and slow down fermentation then stop. After cooling the wine, the addition of a new yeast is needed to continue the fermentation (not to mention the adverse effects on the grape aroma and the risk of lactate bites). In California the search for mature fermentation temperature control. Applied to white wine, they revolutionize this type of wine. European wine, characterized by a process of destruction of grapes contrary to a very fruitful wine characterized by a refreshing activity. During the years 1960-1990, this wine-making method moved to Europe and the use of refrigeration equipment is now widely used in almost all areas that produce white wine.
Maps White wine
Geographic distribution
Production
Climate zone
Many wine-producing countries produce white wine, but white wine needs less heat than red wine to mature: the lack of maturity of tannins does not matter because it is not extracted by pressing. In addition, the flavor balance is based on significant liveliness due to its acidity. Grapes for the production of dry white wine are harvested before cooking. This production condition can produce more northern or mountainous locations for vineyards that produce dry white wine.
In Europe, German vineyards are dominated by whites (63.1% of production areas in 2006), as are Swiss vineyards (over 50% of the production area is white wine) and Luxembourg vineyards (93% of production area in white) or gray or gray wine). In northern France produces most of the white wine (Alsace, Jura, Champagne, and Loire Valley). In Spain, paradoxically, Castile-La Mancha accounts for 50% of Spanish vineyards, producing most of the white wine in a very large production area in the high temperature zone. The Catalonia region produced many white wines converted into sparkling wine called Cava . The production area for Cava is 45,000 hectares out of the total production area of ​​65,600 hectares.
Americans have developed white and red grapes, some of which are now recognized worldwide. White wine must conquer a hostile area where red wine dominates like the Rocky Mountains or Canada. In Canada, the technique of icy wine can produce remarkable wines in a seemingly unfavorable climate. Canada is the world's largest producer of grape ice.
The warmer southern regions also produce white wine, but in lower proportions. In addition, more often sweet or fortified wine, natural sweet wine or wine "vinÃÆ' Ã… © s", as in the case of vineyards around the Mediterranean (muscat, madeira, marsala etc.).
Geological Zone
According to Claude and Lydia Bourguignon, red wine is perfect for soil based on limestone while best white wine is produced in soil on metamorphic rocks (Alsace, Moselle, Anjou) or volcanic rocks (Tokaj in Hungary and Slovakia).
In addition, white wine is also produced on the ground with limestone sub-limestone-like limestone base in the Champagne wine region or limestone under the Chassagne-Montrachet lineage of marriage forming the background for some of the world's most prestigious wines.
Consumption
grape varieties
Many grape varieties can be used to develop white wine.
Some have achieved a strong reputation thanks to the marketing of their various wines:
- Chardonnay : originated in Burgundy and sold for long under that name under the communal AOC or prime minister and grand crus, it has spread to many new producing countries selling under the name of grapes. It can be shiny or silent. It usually has a broader and rich orange flavor compared to other white wines. The common choice to pair food for this wine is fish or poultry. It owes its world distribution for its quality in various climatic and geological regions: from France to the United States, Australia and South Africa
- Sauvignon : comes from the center of France and the vineyards of Bordeaux, then spreads to the vineyards of the South-West and Loire Valley. Noticed by Anglo-Saxon consumers, spreading to the growing regions of the United States, Australia, New Zealand, and South Africa. This is amazing because the aroma of vegetables/minerals that are typical so tend to be flat and do not have the quality of fruit. The dominating flavors range from green fruits like apples, pears, and gooseberries to tropical fruits like melons, mangoes, and black currants. The common food paired to this wine is seafood, poultry, and salads.
- Riesling : derived from German vineyards (Germany, Alsace, Switzerland). These are high quality wines in various soils as long as the yield is limited and the climate tends to continental climate This type is much lighter than other white wines and usually has the scent of green apples. Common food dishes that match Riesling are fish, chicken, and pork.
- MÃÆ'¼ller-Thurgau : the most grown grapes in Germany that provide balanced fruit and wine but can not be stored for long
- Muscat : a group of varieties (over 150 according to Pierre Galet) that has a special scent. Usually made from Italian and Austrian grapes growing, can offer sweetness and fruit. Best show alone without food partner.
- Petite Arvine , originally from Valais in Switzerland. The historical documents reveal it has grown since the early seventeenth century, about 1602. In general being-dry, this textured wine contains an abundance of extracts from its thick-skinned fruits. Highly honored by simple vintners, it has become the most frequent grape growing in the most prominent region in Switzerland. Varieties are often paired with central and northern European foods.
Other grape varieties are less well known because they can be marketed under Lifting or mixed with other varieties:
- AirÃÆ' Â © n : a little-known variety, but it is the world's most widely planted wine bar with 390,000 hectares. This is the second after the sultanas. It grows almost exclusively in Spain, is grown in low density and produces dry white wine that is consumed locally
- Catarratto bianco comune : wine from southern Italy, giving aromatic wine and high alcohol (14% volume). This is one of the wine varieties used to produce Marsala and Madeira
- Chenin : French wine from the Loire Valley, it also grows in South Africa. It produces very fruitful grapes, sometimes mineral, dry, or sweet depending on the soil. It can be stored for a long time and take the noble decay
- Maccabeu : Spanish wine, used to develop Cava, Spanish sparkling wine. It also grows in the Languedoc-Roussillon vineyards in France. The wine is dry and fruitful and produces fortified wine
- SÃÆ' Â © millon : wine coming from the vineyards of Bordeaux, is the main variety used for sweet wines from Bordeaux and Bergerac for its ability to take noble foul It has characteristics like fig. and often paired with a Sauvignon blanc to soften his strong berry flavor.
- Trebbiano bianco or Ugni Blanc : Italian grape varieties that give a pretty neutral grape. In France, this wine is usually distilled to produce cognac or armagnac
- Viognier : French wine from the RhÃÆ'Â'ne Valley, has been planted in California since the 2000s. This produces a very fruity and complex wine
- Grenache blanc : this is a white form of Grenache black N. A variety of qualities, yielding a nice full-bodied dry grape, albeit with less acidity. It also provides a high quality natural sweet wine.
Some varieties with colored skin are also used to produce white wine:
- Gewurztraminer : This wine has pink skin. Fertilized in white, this is a very aromatic wine with a distinctive aroma that reminds us of pink flowers and lychees. It grows throughout the Alps. This is an aromatic mutation of the Traminer (in German gewÃÆ'¼rzt means "spiced up")
- Pinot noir and Pinot Meunier : this wine is used for the development of champagne and rose wine
- Pinot gris (Pinot grigio) is grown extensively in the Italian region of Venice. The color of this wine ranges from copper to yellow to pink. It usually has a sharp fruit flavor that allows versatile food pairs.
- Sauvignon gris : used to make rosà © from Sauvignon blanc, has a wealth of excellence in sugar and heavier aromas. This is perfect for sweet wine production
- Grenache Gris : this is a rosae form from Grenache. It is used in the amber version of Grenache from RITALALTES AOC, a natural white wine with a darker color of oxidation.
Wine component and must
Handle
The stalk (or rafle ) is a herb branch that bears grapes. It consists of about 80% water, soluble minerals (nearly 3% with half the potassium) and polyphenols. Polyphenols are mainly tannins and are responsible for bitter taste and astringency sensations. In the production of white wine, the stalk contains no useful portion: its moisture can cause dilution and the presence of unwanted tannins in wine. This is why it is quickly isolated from the rest of the harvest, either by trembling or by pressing.
Wine berry
Berry grapes are made from leather, meat (or porridge), and grains. The seeds are hard and 2 to 5% by weight are berries. Its seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (grape seed oil), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids.. Their contribution in white wine is zero because they are removed in pressure, in addition, the pressure is not enough to extract anything from the seeds.
The skin is 6-12% by weight of wine. It is coated on the surface with Pruinescence, a waxy coating that gives matte color to the color of the wine and contains the yeast responsible for fermentation. The grape skin also contains volatile compounds in the deeper layers. It is responsible for the aroma of wine and for the molecules that the aroma of wine during fermentation: they are the "scent of precursors". In red wine, this film also contains anthocyanin or colored material that is of a bright purplish red. To produce white wine from red wine, you do not need to make sour grapes, or pressing too hard on harvesting to avoid dissolving anthocyanins in grape juice. The skin contains many cellulose, pectin and insoluble proteins, and organic acids: citric acid, malic, and tartaric. The skin of the Sauvignon blanc B wine has a pH of about 4.15. It also contains between 2 and 3% tannins.
Grape meat is the most important part - it is between 75 and 85% of the weight of wine. It consists of large, thin-walled polygonal cells. With low pressure, the cells release their contents: wort. The grapefruit flesh contains mainly water. Organic components are fermentable sugars (between 170-230 grams for dry grapes and between 200 and 300 grams per liter or more for fortified wine) and organic acids, especially malic acid and tartaric acid. The acids occur in larger quantities in the berry center while the sugar is in greater proportion at the edges. Heterogeneity in the distribution of sugars, acids, and inorganic compounds in berries is used during pressing, especially in suppressing Champagne. This process separates them as they occur and uses them to measure the "vintage" progress, the first and the second tailles , and finally rebÃÆ'ªches the quality is insufficient to make. into the AOC wine.
Meat is the main ingredient of wine, because it is the part that contains the highest proportion of liquids. Pain is less present than in the skin.
Wort
In the case of winemaking white wort only grape juice from grape emphasis.
Sugar
Sugar is a carbohydrate derived from photosynthesis. Sucrose is made in leaves and flows into plants where it is broken down into glucose and fructose and accumulates in berries where it is a characteristic of grape ripening. Many sugars coexist: the most common are glucose and fructose that will be consumed by anaerobic yeast to convert it into alcohol during fermentation. The amount in the same amount. To verify the settlement of the fermentation they can be quantified by chemical tests (glucose and fructose are "reducing" sugars that react with an alkaline copper solution called Fehling's solution), enzymatic methods, or by infrared spectroscopy.
The other sugar can not be fermented at all. After being consumed by yeast, the non-fermentable sugar ratio (not consumed by yeast: arabinose and xylose) is between 0.5 and 1.7 grams per liter. Sugar exercises taste control - they balance the spicy acidity and burning of alcohol.
Organic acid
Organic acids are mainly malic acid and tartaric acid. Tartaric acid is a characteristic of grapes; in its leaves, its contents range from 5 to 7 grams per liter. Malic acid is present in green grapes and the ratio decreases with maturation to deliver between 2 and 7 grams per liter during harvest. The range is very wide depending on the variety and the soil with hot climates provides a lower level because the heat accelerates the degradation. There are many other acids in small quantities: citric acid, ascorbic acid, - kooglutaric, fumaric acid, galactactic acid, coumarcid acid, etc. Variable variables vary the pH of the wort. The necessity of white wine is generally more acidic than red wine simply because of the lack of advanced wine maturity.
Vitamins
Vitamin C (or ascorbic acid) is present in grapes and should be up to 50 milligrams per liter. This is protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces hydrogen peroxide; by this reaction, this enzyme removes the enzymes in the oxygen wort needed to oxidize the wine. Since 1962, the addition of vitamin C in grapes has been allowed up to 15 grams per hectoliter at the time of packaging to stabilize the wine. The experiment at the end of 2000 tried to determine a method to add it to fresh harvest or in wort.
Vitamin B1 or thiamine is present at concentrations between 0.2 and 0.5 milligrams per liter. This vitamin is necessary for proper yeast growth that ensures alcohol fermentation. In the necessity of a healthy wine the natural quantity is enough for the yeast. On the other hand, for a degraded harvest (by gray mold), the degradation of this vitamin causes the winemaker to add it to the imperative to ensure trouble-free fermentation. In the case of a harvest with very clear temperatures and low temperature yeast works in a limited way and the addition of thiamine can help avoid the end of difficult fermentation. The law limits the amount added to 30 milligrams per hectolitre.
Mineral Elements
Wort also contains minerals. Sodium, Potassium, and Magnesium are the most common. Potassium and calcium can also form salt with tartaric acid: Potassium bitartrate and calcium neutral tartrate at the grape pH. For this, when the solubility threshold is reached, they settle and contribute to the removal of wort acid. In the southern regions where acidity is sometimes a little less this may be the cause of the failure of extra acidity.
Winemaking
White wine is made of white or black wine (but always with white meat, grapes with colored flesh called Teinturier meaning colored juice). Once harvested, the wine is pressed and only the extracted juice is called the wort. Wort is inserted into the tank for fermentation in which sugar is converted into alcohol by the yeast present in grapes.
Grape harvest
The maturity of the wine depends on the requirements of the final product. For sweet white wines, whether enriched or natural, sugar is the main criterion. For dry white wine, technological maturity is calculated and fruit is harvested just before (usually eight days) of sugar maturity. At this point the relationship between sugars and acids is optimal. Furthermore, low acidity will cause the future wine to be unbalanced with excess alcohol and lack of liveliness. In addition, it will be less fresh and less sharp.
The traditional hand harvest of the big bunches is increasingly challenged by the harvesting machine for dry white wine, an economic choice but not always a qualitative one. The fragility of wine requires quick transfer to Winery, or protection from oxidation. When transportation time between wine and long winery, the harvest can be cooled and kept away from oxygen using nitrogen or dry ice.
However, for some sweet wines, a successful harvest requires manual work and training for pickers to choose only the group in which berries have reached optimal maturity or have been affected by the noble rot (for de Grains Nobles nobility). To pick a sparkling wine is recommended and it is absolutely necessary for white wine from wine with colored leather.
Treatment before fermentation
The first step in processing the wine at the winery is to separate the components from the required wort from the unwanted parts. The process followed at this stage will greatly determine the quality of the future of wine. For this, clusters are generally shaken then trampled. Moderate trampling practices allow the grain to burst, release juice and porridge (unusable for white grapes from black grapes as bursting premature berries will cause to be colored). The practice of shaking or stalking has the advantage of separating the stem from a collection of grapes and avoiding the grapes on the suppressive taste. The skin is not macerated and the transparent yellow color is maintained.
The wine maker can soak the skin of white wine and practice maceration if the quality of the grapes is good. Pre-fermentation Maseration is generally carried out at controlled temperatures to delay the occurrence of fermentation. This technique enhances the extraction of the scent of varieties and their precursors that are primarily located in the skin. The acidity decreases as does the ratio of colloids (large pectin type molecules) and the potential of aging. To be implemented, this process requires perfect de-stalking, medium destruction and sulfite to protect the wort from oxidation. The duration (usually 5 to 18 hours at 18 ° C) depends on the variation, the maceration temperature, the maturity of the wine, and the soil quality.
Harvest that is trampled and removed then pressed. This type of wine press also affects the potential quality of wine. Since the 1980s, pneumatic emphasis has increased the work involved by working in airtight conditions and allowing good control of the pressure to extract the juice without damaging the grapes. Juice or mo de tout goutte (Must of Drops) is a juice that flows naturally from crushed fruit under its own weight before being pressed (on the way to the press). Trampling increases its proportion and makes the material profitable by processing higher tonnage of wine at the same time. The "de presse" (Must of the Press) is the juice that flows from the press from the pressure on the grapes. It concentrates the quality or disability of the wine: rich in aroma, colloid, or phenolic compounds. However, it can also be characterized by olfactory flaws, such as the smell of mold on broken grapes or the smell of harvest vegetables with inadequate maturity. Mixing or not from the mo de tout goutte and dean dee requirement and release depends on the health of the grapes, the pressing method, and the style of the intended wine. Manipulation of wine before pressing will increase the number of lees and make pressing difficult. For the development of quality wines, their use is sidelined or severely limited. Settings
Precipitation is intended to clarify the wort by removing throws from it. Mucus is a colloid in suspension, fragments of skin or pulp, and exogenous debris (soil).
The static determination consists of leaving the necessity to let the debris settle: after pressing, it should be left standing in the tank away from the air. Suspended particles settle to the bottom of the tank. This is facilitated by the addition of pectolytic enzymes which are long chain chains composed of pectic compounds. This pectin gives high viscosity to the juice, cuts the suspended particles into shorter chains, and accelerates the precipitation. Cooling of the wort is required: if fermentation begins, the release of carbon dioxide bubbles will spread suspended particles throughout the wort preventing their deposition. After the wort is clarified, he is poured for fermentation.
Dynamic determination is done by machines that accelerate the separation of wort from lees. Centrifuges eliminate the largest particles but do not reach a high degree of clarity.
Flotation deposition is a technique in which the introduction of gas at the bottom of the tank creates bubbles that cause particles to rise to the surface where they are removed by the scraper. Filtration with a rotating vacuum filter is relatively slow but effective. It is often used to recover the clear wort in leaves that come out of the centrifuge.
In addition, enzyme treatment can improve the settling of Finings. Bentonite plays the mechanical role of ballast to complete colloids - it accelerates the rate of sedimentation. Gelatin is also used to flocculate suspended tannins which are extracted by the press. Often associated with a bitter taste, their removal is generally beneficial for white wine. Polivinilpolipirrolidon or "PVPP" allows the determination of polyphenols and eliminates them. These molecules are responsible for grape browning and their displacement provides an element of stability in future drinks.
In "cold-stabilization", winemakers regularly add lees in suspension for several days so they are not satisfied immediately. Then he proceeded to the conventional settlement as shown above. This technique enables wort enrichment with "thiols" precursors (passionfruit, oranges...) that are naturally very soluble in wort and are particularly suitable for some varieties such as Sauvignon and Colombard. In the "maseration of lees", leaps from static deposition are collected in a cooled and disturbed tank for several days. After filtration and fermentation they give white wine also rich thiols.
- Five stages of making Muscadet
Wine making
The wort is then placed in a tank to undergo fermentation. This fermentation tank can be of several types: oak, cement coated with epoxy, stainless or steeled enamel, or epoxy resin. For large volume tanks the temperature control, which is usually around 18 Â ° C, becomes necessary. Most of the aromatic components (acetate alcohol and ethyl ester of fatty acids) are synthesized by yeast during mild juice fermentation below 18 ° C. However, clarity and low temperature are factors that slow fermentation. The way out for the addition of selected yeast to these difficult working conditions becomes very important. Instead some producers grow their vines organically or biodynamically: good quality without harmful synthetic chemicals for yeast so they are stored in wine. Turbidity should ensure a good supply of yeast and fermentation in a small tank or in vats hence does not require mastery of the cold.
Fermentation begins spontaneously under the action of a natural yeast from grapes. Grape makers can choose to use commercially available dry yeast. It can help to express the characteristics of the various or method of manufacture. For fermentation of dry white wine continue until the sugar runs out. The wine is then usually poured to remove the dregs. When fermentation is done in barrels the temperature often exceeds 20 Ã, Â ° C or even 25 Ã, Â ° C.
After the end of fermentation, the wine may also have malolactic or FML fermentation. This second fermentation is done by deacidifying grape bacteria: it converts malic acid, which has two carboxyl groups, becomes lactic acid. This operation, which reduces the acidity of wine, is not always desirable or practiced. In the southern region of acidity is preserved carefully to give wine its activity to refresh the aroma of wine. During fermentation the aroma of grape varieties is reduced in favor of increased roundness and volume in the mouth of the wine during aging on oak barrels. This provides better biological stability in champagne wine.
For sweet wine, fermentation is stopped before finally to store some sugar: this is Mutage (fortification). Fermentation can be stopped by adding Sulfur Dioxide (SO2) (wine sterilization), by abrupt cooling (yeast anesthesia), by sterile filtration (capturing yeast in a very fine mesh filter), or a combination of several of these methods.. A rule of thumb for determining the point of mutage, which allows a good balance of the alcohol obtained and the residual sugar, is to leave as much degree degrees as possible over 10% by volume. For the sweeter dessert wine, fermentation stops spontaneously due to excess sugar and alcohol: Alcohol is a waste of yeast and toxic in large doses. In the case of sweet wine, the addition of alcohol of wine stops fermentation. FML is not done for sweet wine because lactate bacteria tends to degrade the sugar that will bite lactate (sweet and sour grapes). In addition, the balance of acidity and sugar in the wine supports agility.
A wine-making technique called "reducing" or "technology" has been developed. Very fashionable in Australia and New Zealand, this technique looks for very aromatic and very attractive white wines in aromatic varieties such as Sauvignon B, Colombard B, and Riesling B, although less so for varieties such as Chardonnay B. It works by limiting premature oxidation in the imperative or wine at all stages of development. The use of inert gases such as Carbon Dioxide (CO2) isolating grapes from oxygen from air and cold partially inhibits the action of oxidative enzymes in the imperative. Tyrosinase, a natural enzyme in wine, and lacase, an enzyme derived from gray mold are highly active in oxidation. Laccase can be removed by sorting the wine. A strong limitation on the amount of polyphenols in wine by reducing the time between harvesting and pressing is another technique that aims to make very light grapes, protected from yellowing.
Preparation of wine before packing
After fermentation, all wine needs constant care to be fit for consumption. All of these practices before bottling are known as ÃÆ' Â © levage or Maturing.
Maturing
Mature can be done in barrels. It takes a little time to clarify and prepare the packaging (bottling or Bag-In-Box) but this can be extended with the maturity of the barn. This type of maturation comprises the addition of a fine grain on a regular basis in a wine suspension. Dead yeast is used for the fine lute that digests itself (autolysis) giving the volume of wine and body to support the fruit. This operation is called BÃÆ' Â ¢ tonnage or stirring and is traditionally done with a stick to move the lontar at the bottom of the barrel. This technique needs to be well controlled, but if not, the wine can take GoÃÆ'§t de rÃÆ' Â © duit (Reduce taste) due to sulphite reductase activity of yeast. This operation can be done in barrels, such as in Muscadet, barrels like in Burgundy and many chardonnays, or bottles like in champagne.
Mature can also be done in barrels. The wine is put into the barrel after fermentation but the fermentation itself can also occur in the barrel. The keg has a dual role: the taste of wine gives the aroma of bread, butter, and vanilla but also helps to ripen it by giving a very small amount of oxygen through the wooden walls. This oxygen helps polymerize the wine components making it less aggressive and more balanced.
Blending
Mixing consists of mixing different wines to get the desired final mixture. This assembly can be either varieties (in the case of Bordeaux wine or wine from Languedoc-Roussillon), or a mixture of vintage with varieties (in the case of champagne).
This mixture may be purely quantitative: various vintages can be mixed to achieve the desired volume. It can also be qualitative; the taster or the mixed team (the owner of the warehouse, the winemaker, the planter, etc.) determines the amount of each wine to be mixed together in the final mixture to obtain optimum quality. In blending wine making is always empirical, it is unpredictable that a combination of two or more vintages will deliver the expected product. The only safe values ​​are the analytic values ​​(strength of alcohol, acidity, pH, etc.).
Clarification
Clarification consists of removal of insoluble particles in suspension in a water-alcohol solution which is wine and stabilization is to maintain the solubility of the elements dissolved in the wine during the period of retention in the bottle and consumption on the table.
To clarify the wine, it is necessary to wait for the deposition of particles at the bottom of the wine container but this can be accelerated by using an oenological glue. This additive binds particles that do not dissolve and fall to the bottom.
Tannic (or gallotannic) acid C76-H52-O46 is used for white wine clarification, using casein, gelatin, or Isinglass.
Stabilization
The majority of the wine component is dissolved in wine: certain components, however, can take insoluble forms during aging or wine storage - this is the case with tartaric acid. Salt containing potassium, potassium bitartrate in the form of crystals at the bottom of the bottle. This is a natural phenomenon but many manufacturers are trying to avoid this because dealers and consumers who are not getting information consider this crystal as a mistake. This is due or accelerated by cold storage: low temperatures reduce their solubility. The refreshing custom of white wine makes this wine very sensitive to this phenomenon.
Several solutions are available to stabilize the wine:
The first is to cool the wine to a negative temperature near freezing for several weeks. The bitartic potassium crystal is precipitated and can be removed by filtration before packaging in a bottle or bag-in-box. This solution is expensive in cooling and negative energy can affect the organoleptic quality of the wine.
Another solution is to introduce Metatartaric acid, a tartaric acid polymer, into the wine. The mode of action is still unknown but prevents microscopic crystals from growing. However, the effect is not sustainable in the long run (between 6 and 18 months) due to hydrolysis when warm.
The third way is electrodialysis: the electric current between two plates attracts the wine ions and eliminates them. However, this solution not only acts on tartaric acid but also other compounds especially potassium which are responsible for insoluble bitartrate formation and also modify organoleptic qualities. However, it allows definitive stabilization. Reports of high tartaric stability in mature white wine at the mine have led to research in this area. The protein from the yeast hydrolyzate (mannoprotein) allows the coral salt to maintain its solubility. The addition of these compounds in the industry allows good quality stabilization. This solution is the least expensive for energy and refrigeration equipment and does not change the aromatic perception of wine. However, tests conducted by the Cooperative Institute for Wine of Languedoc-Roussillon do not show any convincing effectiveness.
Finally the study of the addition of gum cellulose or carboxymethylcellulose (CMC) performed in recent years led to approval in 2009 (Regulation EC 606/2009).
Some manufacturers are selling their own products directly to consumers, explaining this natural phenomenon to customers who then serve the wine gently to prevent the formation of crystals at the bottom of the bottle.
The presence of unstable proteins that can create visual problems (breakdown of proteins) in wine also requires stabilization. Treatment with bentonite allows the precipitation of unstable proteins which can then be removed by filtration and extraction. Proteins can also react with Metatartaric acid added to wine to prevent tartaric precipitation: the wine then loses its luster and becomes opalescent like whey. Some natural varieties are high in protein (muscat...) but their level also varies depending on the vintage level and maturity.
Finally some white wine could be a victim of Rosissement (pinking). This phenomenon manifests itself in the color of light from wine and takes the appearance of wine "stained" or contaminated by the presence of anthocyanins from red grapes. But this is not so: this phenomenon is caused by the presence of a normally colored dissolved polyphenol that turns pink due to oxidation. The PVPP infusion generally removes the oxidation substrate. Some varieties are very sensitive to the color pink: Sauvignon B, Viognier, Grenache B...
Use of SO 2
SO 2 , sulfur dioxide or sulfur dioxide is used in all operations of wine making from harvest to packaging. It plays a protective role in wine against oxidation phenomena, the action of oxidase enzymes (enzymes that oxidize polyphenols in wine), and control of microbial populations in yeasts and bacteria (antiseptic effects).
The maximum allowable dose depends on the content of the grape sugar: residual sugar is susceptible to attack by microorganisms which will lead to the restart of fermentation. In France the dose is limited to 150mg/liter for Vin de Pays (grape country), 185mg/l for Sparkling wine, 200mg/l for fortified wine, 200mg/l for dry white wine, 250mg/l for white wine with the remaining sugar is greater than 5 g/liter (Moelleux wine), and 300 mg/l for sweet liquoreux wine.
Filtration and conditioning
Sold to the individual or wine restaurant is filtered if necessary, then conditioned. The filtration consists of passing the wine through a filter element to retain the fine particles suspended in the wine. Perhaps a fine earth (Kieselguhr), cardboard sheet, membrane, or cross-flow filtering.
Packaging is an operation to put wine in a container where it will be marketed. For centuries it was kept in a barrel or keg and the client would fill the jug or bottle at the wine merchant. The appearance of glass bottles revolutionized the wine world. The absence of transfer and thus contact with oxygen in the air has made a significant improvement to product quality. Other containers appear: bricks from Tetra Pak, polyethylene terephthalate or PET bottles, beverage cans, and Bag-In-Box. Their quality is in their chemical inertia in relation to their wine and hermetic character to oxygen.
Bottle of wine has been given a particular shape dedicated to wine. The most symbolic is the bottle of sparkling wine: because the pressure inside is a fairly thick glass. Many countries have adopted this form for white wine bottles - a slimmer shape than a bottle of red wine.
- Wine tasting
- "Passerillage with straining" or "late harvest" consists of leaving wine on the grape to focus the sun. Sugar no longer forms after reaching maturity but the water evaporates which decreases yield but increases the sugar concentration. This is the oldest and most common method. This can be enhanced by picking rods: wine makers prevent the sap from reaching the cluster and dry faster. The annular incision, which has long been practiced, involves a pen
Source of the article : Wikipedia
Color
The color of white wine is as varied as the type of wine. The most commonly cited term is yellow. However, vocabulary riches leave free space for visual analysis between actual color and color (the color range is often different on the connection between wine and glass).
By the end of the 20th century, the wine components that made the color were still not clearly identified. For centuries, flavones in wine were thought to be responsible for the yellow color but its very low dissolution in wine, due to short maceration, led to the search for other molecules. A thesis by Biau in 1995 alludes to the influence of polysaccharides, proteins, and some phenolic acids.
LÃ © Â © glise states that: "the term gold is used if its appearance is very bright and full of reflections, in the definition of various nuances specific to metal (...) If, with proper clarity, wine does not explain and reflecting, we will only give the term "yellow." On a color scale, white wine can be almost non-white When youth usually take a pale yellowish or pale yellow color, the yellow color darkens with age and matures into gold, then copper and finally become yellow One of the darkest wines in the world is accomplished with white wine: Pedro Ximenez The sugar ratio also affects the color of the wine makes the color more sustainable, depending on the nature of the grape varieties: Bordeaux Sauvignon blanc or Muscadet Melon has a greenish color while Chardonnay or Traminer grows and is immersed in comparable conditions will be yellow.
Aromas
The aroma of white wine covered almost the entire palette of grape aroma.
Fruit scents include citrus fruits such as lemons and oranges, white fruit such as apples, quince, peaches and apricots, and nuts such as walnuts and hazelnuts. Exotic fruits also exist: pineapple, mango, and lychees. Clearly an aromatic pallet includes this cooked flavor: apple, jam, candied fruit, etc. White wine can also convey the scent of acacia flowers, honeysuckle, verbena, violet, etc. (The scent of honey can also be assimilated).
Aging also brings another flavor to the wine. Aging barrels create the aroma of vanilla, butter, brioche, toast, caramel, etc. Long-cooked wine such as yellow wine or sherry has a distinctive aroma of fresh walnuts, almonds and hazelnuts.
Finally, the soil can provide a sense characteristic of an area. Thus, the aroma of minerals of flint (smell of flint or light stone) is also expressed in Chardonnay B and sauvignon B, and the distinctive oil aroma of Alsatian Rieslings B.
The same aroma that might be considered limited to red wine is found in white wine. This is the case especially in some white champagne wine partly made of black grapes and reminiscent of red fruit (strawberries, raspberries, blueberries, gooseberries, etc.).
Taste
When placed in the mouth, white wine has a different balance of red wine from which the tannic structure is removed. Balance is no longer based solely on alcohol and acidity: these are the factors that explain the difficulty of making white wine.
For white and fortified wine, the presence of sugar adds parameters to balance alcohol and acidity.
Maturity in the barrel giving the wooded touch wines and tannins from the oak tree gives the structure. The strongest wines, as in some grand crus of Sauternes (ChÃÆ' Â ¢ teau d'Yquem for example) even support aging on new wood.
Glass for white wine
Since the glass container exists, a special glass for each type of wine is created. So many glasses, especially for white wine, exist in many wine-producing regions. Glasses should be very clear and colorless to appreciate the color of wine properly. However, designers and tableware manufacturers have created white wine glasses with green or blue feet. These colors flatter the wine - they give an artificial color in the shade (a reflection barrier that emphasizes the separation between glass and wine) - rejuvenate the perceived impression.
Sparkling wines are served in special glasses like flutes and coupes. Flute is the preferred glass for professional tasters: its shape concentrates the aroma to the taste buds and its height allows the appreciation of the rising bubbles to the surface. This coupe is not recommended because its shape is too widened: it does not preserve the foam and gas layer as well as the scent of running away too quickly. According to legend, this type of glass was developed based on the Marquise de Pompadour Breasts form. The kupenya comes from a time when most wines are sweeter and less aromatic. Since the 1930s and with the habit of consuming drier sparkling wine, the flute has taken over the place of the coupe. This coupe is also used in a mixture that has olives in a bubbly cocktail and in a spectacular spectacular pyramid that exudes celebrations.
In addition to these various glasses, the work of the mixed team, including Jules Chauvet of INAO in France, led to the creation of the 1970s glass of INAO . This glass has thin glass walls and curves that are calculated to be able to taste all the wines. This glass is used, inter alia, during the approval of the tastings - the gateway to the wine entitled to bear the name of the d'origine contrÃÆ'Â'lÃÆ' Â © e (AOC) designation. This simple yet elegant glass can also be used to present wine on the table.
Type
Dry white wine
Dry white wine is unsweetened wine (sugar ratio is generally less than 4 grams per liter). This is a very difficult wine to develop because the wine balance is based on only two parameters: acidity and alcohol. This is a wine called consumer when he talks about white wine without giving more details.
Before the 1950s, European traditional wines were made in small containers where temperatures did not rise high enough to disrupt fermentation but this method of vinification gave the wine structure and roundness but was not aromatic. In California and Australia, the need to cool wine and wine during fermentation makes wine makers to equip their basements with adequate equipment: a cooling unit, a pipe circuit to carry liquid refrigerants, and barrels regulated by coils on the ship's wall or flag (thin welded coil shaped like a flat plate with high heat exchange capability). This mode of production takes place in Europe at the same time as new techniques of care that must (acceleration of completion, use of yeast selected, addition of glue and yeast enzyme, maceration practice). In wine jargon, all these practices provide "wine technology". It's so fragrant, crispy on the ceiling, and does not need aging. This type of "old" European white wine is perfect for this type of wine - it is the first Sauvignon B wine variety that is used in this way that allows it to be mixed with Semillon B. There has also been a decline in regional growth in the last thirty years. In Burgundy, these practices may face the phenomenon of premature oxidation. Chardonnay is a great wine archetype that can be produced by ancient methods.
The photo below compares the color of two Chenin B and describes the visual difference between South African "technology" wine and "classic" French wine from the Loire Valley.
Spiced and enriched white wine
There are a variety of sweet wines, from the slightly sweetened to the fortified wine with the consistency of syrup.
The origin of sugars comes from grapes, fermentation is terminated before its expiration, although the practice of chaptalization has changed the practice in certain wine regions. Many techniques exist to focus sugar:
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