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Red Grapes
Grapes should be harvested at their optimal physiological maturity. In red varieties this means when the tannins are noble (not astringent) and color pigments are at the center of the vacuole of the skin cells to maximize their extraction during fermentation. This is a relative new concept about 15 years old. The commercial maturity instead is based only on percent of sugar (Brix) and it has and still is the most used one, but with the global warming the two.
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Wine Barrel
At this point we initiate the maturation phase usually in oak barrels or in oak tanks and follow it with chemical analysis and by tasting the young wine to keep the wine healthy and evolving..
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The Winemaker
The winemaker, adds nutrients for the yeast and estimates the time the juice will be in maceration with the skins in that he decides when to stop according to his liking and the chemical analysis and at this point the fermented juice is racked to another empty tank or to oak barrels and the soaked skins (we call it cap) are pressed to recover the wine in them. Once this is done, a special commercial bacteria is inoculated to transform the malic acid (found in other fruits.
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White Grapes
White grapes instead are not fermented with the skins, but rather just the juice (therefore they are crushed and then pressed to separate the juice from the skins and seeds and it is a more delicate process which means more attention is giving to clarifying the juice with special enzymes, prior to inoculate the yeast strain of the winemaker’s choice (there are more than 50 different yeast strains to choose) with the ability to produce different aromas and flavors that.
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Wine Tasting
The enologist is trained to evaluate the quality by the taste the grapes in the vineyards as well as many other chemical analysis. The senses, such as visual, nose, and palate are used to define the style of wine and discern colors for intensity of hue, body (light, medium, heavy); different aromas and flavors (it is the most complex natural beverage in Nature, with more than 500 varieties); softness; roundness, complexity; alcohol content; acidity; balance; etc. It is by manipulating the fermentation, maturation and age.
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