Destemming: Separation of grape berries from their stalks.
Thinning out: Separation of leaves from the harvest.
Vatting: Length of time during which newly fermenting red wine is allowed to remain in contact with skins and pulp in order to extract colour, flavour and tannin. This phenomenon can be optimised in a number of ways.
Alcoholic fermentation: Conversion of sugar to alcohol or grape juice in alcohol.
Malolactic fermentation: Conversion of malic acid into lactic acid to softer tasting lactic acid. Often follows alcoholic fermentation.
Temperature control: For better preserving the aromas, depending on the colour of the wine. The fermentation temperature of red wine is higher than for white or rosé, which have more delicate aromas. |
