Todays winemakers realize what a crucial consideration yeast isit affects how quickly fermentation begins, how rapidly it progresses, and what the final product tastes like. What is the ultimate goal? he asks. It could have been anywhere in the vast region, stretching from Portugal to Central Asia, where wild grapes grow. in Wiemers wine production, only 3 of which matched known commercial strains. Acids (tartaric, malic and citric; about 0.5-1.5% w/v), sugars (only fructose and glucose as sucrose is absent; about 15-30% w/v) and small quantities of aromatic compounds and polyphenols are present in the pulp.The first activity in winemaking is grape crushing and the production of must. During bulk storage wine may be exposed to oxidation and other treatments while during bottle storage only reductive reactions occur. Our fermentations have gone from a few weeks or months up to five, six, even nine months. Generally for white wines there is no bulk aging and the period of bottle aging lasts for some months (never more than 1 year). And the microflora were consistent within each block from one vintage to the next., Since switching to indigenous yeasts, Merwarth says Wiemers wines are more textural than they were, with a greater sense of flow on the palate, which, he says, may be less a result of what the yeasts are doing than how slowly they do it. White wines must be drunk at 9-12 C, red wine must be drunk at 20-22 C and ros wines must be drunk at 14-16 C. The concept of "terroir" is very important for wine. As a large quantity of water is frozen the sugar concentration in the remaining water is very high and a sweet wine with a high ethanol concentration is produced.
In the mouth the taste is sweet and gently bitter with a predominant astringency. Today, mechanical crushers perform the time-honored tradition of stomping or trodding the grapes into what is commonly referred to as must.