"Refrigeration"
After fining, the wines are refrigerated in order to avoid bacterial attack.
"Filtration"
Filtration is done if the wine is not clear enough. It is a very slow process
and is usually done only in the case of wines meant for the domestic market.
"Maturing"
Once the wine is clear and free of impurities, it is filled in black or white
Oak-wood casks and kept for maturing, the maturation period varying greatly
for different types of wines. Champagne, for instance, is never matured while
other wines may be matured for 3, 6 or 9 months or even for a number of years.
Champagne and other sparkling wines are bottled, gassed and ready to
consume after fining or filtration - the second fermentation takes place in the
bottle itself, using the natural sugars and yeast present in wine, in the presence of
air in the bottle. Once a bottle has been filled, i.e., the wine has been glassed,
the wine will not mature further. The wine - filled casks are kept on rocks in the
cellar to age, the period depending upon the type of wine. White wines are
usually matured for 3 to 6 months and are best consumed when young.
Maturing makes the wine mellow and smooth and removes harshness.
Oak-wood is porous and allows enough air into the wine to make it mellow, but
not enough air to oxidize the wine into vinegar. The wine also acquires color
from the Oak-wood casks. Oak-wood casks, on being repeatedly used, become
seasoned, and after a certain period of time, also stop imparting color to the
wine.
Prior to maturing, the casks are subjected to the process of ‘Sulfuring’.
This consists of soraying or gassing the empty casks with Sulfur DI-oxide, 15
to 20 days before filling them, and then drying them in the sun. Similarly, bottles
and corks are treated with sulfur DI-oxide and placed upside down to prevent
microbial growth.
In the case of sherry, the Solar system of blending and maturing is used
which involves blending of sherry from two or more vineyards.
After fining, the wines are refrigerated in order to avoid bacterial attack.
"Filtration"
Filtration is done if the wine is not clear enough. It is a very slow process
and is usually done only in the case of wines meant for the domestic market.
"Maturing"
Once the wine is clear and free of impurities, it is filled in black or white
Oak-wood casks and kept for maturing, the maturation period varying greatly
for different types of wines. Champagne, for instance, is never matured while
other wines may be matured for 3, 6 or 9 months or even for a number of years.
Champagne and other sparkling wines are bottled, gassed and ready to
consume after fining or filtration - the second fermentation takes place in the
bottle itself, using the natural sugars and yeast present in wine, in the presence of
air in the bottle. Once a bottle has been filled, i.e., the wine has been glassed,
the wine will not mature further. The wine - filled casks are kept on rocks in the
cellar to age, the period depending upon the type of wine. White wines are
usually matured for 3 to 6 months and are best consumed when young.
Maturing makes the wine mellow and smooth and removes harshness.
Oak-wood is porous and allows enough air into the wine to make it mellow, but
not enough air to oxidize the wine into vinegar. The wine also acquires color
from the Oak-wood casks. Oak-wood casks, on being repeatedly used, become
seasoned, and after a certain period of time, also stop imparting color to the
wine.
Prior to maturing, the casks are subjected to the process of ‘Sulfuring’.
This consists of soraying or gassing the empty casks with Sulfur DI-oxide, 15
to 20 days before filling them, and then drying them in the sun. Similarly, bottles
and corks are treated with sulfur DI-oxide and placed upside down to prevent
microbial growth.
In the case of sherry, the Solar system of blending and maturing is used
which involves blending of sherry from two or more vineyards.
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