Skip to main content

wine knokwledge

Production of Wines
1 Viticulture
Viticulture refers to the growing of grapes. The grape plant is a creeper,
which has to be grown on sloping, rocky and chalky soil. Rocky soil is essential
to prevent the retention of water, which could rile upwards into the vines, diluting
the sugar in the grapes or even causing the grapes to burst.
After one crop, soil, which has been washed away by the rain, must be
brought back and prepared for cultivation, by ploughing. The vines too are
prepared for the next crop by pruning them and removing the long shoots. The
vineyard is sprayed at this stage (either with sulphur di-oxide gassing, or sulphur
di-oxide and water mixture spray) to protect the plants from diseases. The
sulphur di-oxide spray is repeated when grape flowers appear, and gain when
the grapes are about to ripen.
Bamboos are placed at regular intervals, with wires stretched between
them, to support the vines. These wires should not be stretched too high, as the
warmth rising from the Soil would not be able to ripen the grapes; they should
not be too low, as the blossoms would then the soil.

Comments

Post a Comment

Popular posts from this blog

WINE TEMPERATURE

"Humidity" Some degree of humidity is required in order to keep wines with cork enclosures from drying out. Even when wine bottles are stored on their sides, one side of the cork is still exposed to air. If the cork begins to dry out, it can allow oxygen to enter the bottle and possibly causing the wine to spoil or oxidize. "Temperature" Keep the temperature constant for extended aging of wine (over 1 year), refrigeration is a must in most parts of the world; even a below-ground cellar is not cool enough. Wine storage temperature should not go over 75ÚF (24°C), for longer than brief spans of time. At 75°F, wine begins to oxidize. An ideal temperature for storing a varied wine collection is 54°F (12.2°C).
Post a Comment
Read more

PRODUTION METHODS OF SPIRITS=Methods,Advantages& Disadvantages

"Patent still method": Patent still is the fastest and quick method of making spirit. it is also known as Coffey still, factory still, column still. In this system the alcohol is separated from the liquid by hot steam and the end product is ‘congener-free’; it has high alcohol content. "Advantages" The advantages of this method are as follows • It does not required too much of labour, cleaning, and refilling, • More quantity is produced as compared to pat still method. • It is cost-effective. "Disadvantages" The limitations of this method are as follows • It is not suitable for distilling small quantity of spirits. • Aroma and other essential elements that are required in a drink may not be achieved. After manufacturing, most of the fermented and distilled drinks are aged before bottling to mellow them and to make them acquire unique characteristics.
Post a Comment
Read more