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Alcohol content
That actually present in the wine after fermentation |
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Alcoholic fermentation
Alcoholic fermentation is the process of transformation of the sugars in the must by the natural yeasts from brought by the grapes or, more frequently, yeasts selected and inoculated after pressing, forming alcohol and carbon dioxide. |
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Anthocyanin
These are the particular molecules responsible for the red colour of the wines. They are present on grapes and are located in cells of the skin (the literature shows the possibility of obtaining white wines from red grapes by removing the skin, which seems rather difficult to achieve); they begin to appear on the grapes in the period called veraison (during August) during which the grapes acquire their particular colour (blue or yellow), this phenomenon is more evident in red grapes. The extraction of anthocyanins may be performed physically or by diffusion from a point of maximum concentration (skin) to a point of lower concentration (must), or thermally by raising the temperature of the must (thermovinification put into practice to achieve the very red wines); by an enzyme, or using specific pectinolytic enzymes that break the chains of pectin, which form the cellular structure that makes the movement of substances more difficult in the berry cells; chemically, or through the action of sulphur dioxide by mechanical means, or through the stage of maceration, which provides for a reshuffling of the must/pomace masses in a special tank called the “fermentino”, this action encourages the breaking of the skin thus increasing the surface of the skin in contact with must. |
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Source: it.wikipedia.org |
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