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Red wine
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Red wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin.
The top 20 red grape varieties by acreage (listed alphabetically) are:[citation needed]
The next top 30 red grape varieties by acreage (listed alphabetically) are:[citation needed]
The first step in red wine production, after picking, involves physical processing of the grapes. Handpicked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. The removal of leaves, stems, and other debris is typically carried out at this stage to ensure the quality of the must.
On arrival at the winery, there is usually a mixture of individual berries, whole bunches (particularly with handpicked grapes), stems, and leaves. The presence of stems during fermentation can lead to a bitter taste in the wine, and the purpose of destemming is to separate grapes from the stems and leaves. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes. Within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems and leaves are expelled through the open end of the cage.[citation needed]
After destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard, or no crushing, according to the winemaker's preference.
The mixture of grapes, skins, juice, and seeds is now referred to as must. The must is then pumped to a vessel, often a tank made of stainless steel or concrete, or an oak vat, for fermentation.[citation needed]
In common with most modern winemaking equipment, de-stemmers and crushers are normally made of stainless steel (food-grade stainless steel for those parts that come into physical contact with the grapes).
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Red wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin.
The top 20 red grape varieties by acreage (listed alphabetically) are:[citation needed]
The next top 30 red grape varieties by acreage (listed alphabetically) are:[citation needed]
The first step in red wine production, after picking, involves physical processing of the grapes. Handpicked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment. The removal of leaves, stems, and other debris is typically carried out at this stage to ensure the quality of the must.
On arrival at the winery, there is usually a mixture of individual berries, whole bunches (particularly with handpicked grapes), stems, and leaves. The presence of stems during fermentation can lead to a bitter taste in the wine, and the purpose of destemming is to separate grapes from the stems and leaves. Mechanical de-stemmers usually consist of a rotating cage perforated with grape-sized holes. Within this cage is a concentric axle with arms radiating towards the inner surface of the cage. Grapes pass through the holes in the cage, while stems and leaves are expelled through the open end of the cage.[citation needed]
After destemming, the grapes are commonly lightly crushed. Crushers usually consist of a pair of rollers, and the gap between them can usually be regulated to allow for light, hard, or no crushing, according to the winemaker's preference.
The mixture of grapes, skins, juice, and seeds is now referred to as must. The must is then pumped to a vessel, often a tank made of stainless steel or concrete, or an oak vat, for fermentation.[citation needed]
In common with most modern winemaking equipment, de-stemmers and crushers are normally made of stainless steel (food-grade stainless steel for those parts that come into physical contact with the grapes).
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