Beverage Wine

 Red Wine

 The first operation performed on grapes after being removed from the secondary memory, which is the process of removing the seeds of grapes that have been attached.
 Once all the grapes in the consignment are stems that are placed in the basement where they are compressed to a paste, which in turn releases the must (juice). The paste (or varieties Galega) and time together than ensembleun barrily is latempo and the mixture is  contact with skin envlees grape grape that determines the character of the finished wine.

 If the producer determines the amount of time the juice is extracted and added to the yeast to start fermentation with the rest of the skin, in many cases, be returned to the vineyard to be used as fertilizer.

 Once the color and the sugar barrel just flip open and the juice premierr is the best WHIcape the quality of the wine is thentransferred to the three vessels in which the fermentation is complete.

 "Pressed for full tannic wines that are made of the still strong. They have a strong color and is usually mixed with juice of the first in a series of ways to create wines of different strengths and flavors.

 If the fermentation is complete, the wine is bottled directly or gaucheâge.

 White wine

 When the white vino importante aunt to damage the grapes, which are cast in the  receipt of funds as soon as possible. Once they are all in the inbox, the grapes are transferred to the press that the juice is separated from the skins and other solids.

 This phase must be fixed and the rest should be slightly chilled before being transferred to a stainless steel which Cuba is allowed to ferment. Take cAttention to perante temperature fermentation, the delicate flavors these businesses, most wines.

 After  fermentation is complete, the wine is decanted carefully so that the sediment at the bottom of Cuba After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.

 Sweet dessert wine

 Dessert wines in one of two ways. In the first method, Ciner Botrytis, a fungus that grows fast, is utileISE. This changes the fruit and the color changes and acid components and tambienalteraniveaus of blood sugar. The second memethod is to stop the fermentation by adding alcohol. This method provides a strong, sweet wine from grapes, that is the main flavor.

 The grapes used for sweet wines are the white varieties of Muscat and Grenache, with the production, making the wine with a type of fungus, like the smell of Bouteille is opened.