As the name suggests, the red wine is red in color. Red wine can be obtained
from a wide variety of grapes ranging from reddish color to dark purple. The
color of a wine is determined by the grape skin For making red wine, the skin.
is allowed to soak in the grape juice during the fermentation. This process is
called maceration. The type of grape and how long the skin does comes in
contact with the juice during the fermentation process plays a significant role
in attaining the red color.
The skin not only gives red color to the wine but also produces a substance
known as Tannin. The complexity in red wines is due to the presence of Tannin.
It is the presence of Tannin which differentiates white wine from red wine
Tannin has the potential of giving a mouth drying sensation that makes the wine.
to feel firm in your mouth. When it is, the firmness of the wine may be strong
young. However the firmness can be minimized while blending
When compared to white wine, red wines have to be fermented at a higher
temperature, especially between 28 to 30C. The duration of maceration process
also varies depending on the wine variety and may ranges from two to three days
to one month.
The temperature of the mush should be adjusted before undergoing maceration.
This helps to extract compounds from the skins without the presence of alcohol
and is essential to maintain the characteristics of lighter red wine. These
compounds extracted from the grape skins is the key factor in making the red
wine. Adding the right amount of juice to solids will be crucial during
Red wines of fine quality are fermented in open, stagnant fermentation vessels
in order to have a greater control over the extraction process. When the yeast
cells have become active at the time of fermentation process, the solid
particles such as skin and pips will be pushed upward due to carbon dioxide gas
forming a solid layer over the wine known as cap. The extraction from the solid
particles has to be done carefully so that the compounds such as tannins,.
anthocyanin pigments etc have to be preserved to retain flavors and aromas.
Then the cap will be separated from the wine. After completing the alcoholic.
fermentation the wine will be racked and skin will be pressed. Some of the wine.
makers separate wine from the skin.
The juices obtained from different stages of pressing will be blended and it is.
then allowed to mature. Despite the maturing period, each red wine has to.
undergo a second fermentation known as malo-lactic fermentation in which malic.
acid is converted into softer lactic acid by the activities of bacteria. This.
makes the wine even smoother. The period of maturation depends on the variety.
of grape and the desired wine style.
Red wines have to be consumed along with meals and should not be drunk alone.
The bold flavors of red wine make it a good complement to flavorful foods. Red.
wine has to be served at the right temperature. The red wine will taste flat.
When the temperature is too warm, and totally non-refreshing. If the red wine is.
too chill, the flavors and aroma of the wine will be lost. The ideal.
temperature to serve red wine is between 16 to18C. At this temperature the wine.
The red wines will be at their best when served in ideal glasses. An oval or.
egg-shaped glass which slightly narrows at the top is essential to enjoy the.
red wine. The ideal quantity to serve red wine is between 10-22 ounces. .
only you can twirl your wine and enjoy the flavor and aroma.
The most famous red wine varietals which is consumed by majority of people are.
Pinot Noir, Bordeaux, Barberesco, Cabernet Sauvignon, Syrah, Cabernet Franc,.
Chianti, Shiraz, Zinfandel, Barolo, Petite Sirah, and Sangiovese.